Queso de la Serena
A creamy sheep's milk cheese from Extremadura. It's known for its rich flavor and semi-liquid texture.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The history of Queso de la Serena is deeply intertwined with the history of sheep farming in the Extremadura region of Spain. The specific techniques and traditions for making this cheese have been passed down through generations of shepherds, reflecting the region's agricultural heritage and its focus on maximizing the use of locally available resources. The use of vegetable rennet from the thistle flower is a testament to this ingenuity and adaptation to the environment.
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Queso de la Serena is more than just a cheese; it's an integral part of the cultural identity of Extremadura, reflecting the region's pastoral traditions and deep connection to its land.
Shepherding Tradition
The production of Queso de la Serena is directly linked to the traditional shepherding practices of the region. The cheese represents the livelihood and cultural heritage of the shepherds, whose knowledge and skills are essential for its creation.
Denomination of Origin (D.O.)
The Denomination of Origin status protects the authenticity and quality of Queso de la Serena. It ensures that the cheese is produced using traditional methods and with milk from specific breeds of sheep raised in the designated region, preserving its unique characteristics.
Local Gastronomy
Queso de la Serena is a cherished ingredient in Extremaduran cuisine, often enjoyed on its own or as part of tapas, desserts, and other regional dishes. It symbolizes the region's culinary heritage and its commitment to using local, high-quality ingredients.
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Queso de la Serena is celebrated for its intense and complex flavors, stemming from the high-quality sheep's milk and the use of cardoon thistle rennet.
The cheese boasts a rich, creamy, and slightly bitter flavor profile. The initial taste is often described as milky and sweet, followed by a savory, herbaceous note derived from the cardoon thistle rennet. As it ages, the cheese develops a more intense and complex flavor with subtle hints of nuts and a lingering earthy finish. The texture is uniquely semi-liquid, allowing the flavors to coat the palate. Its aroma is pungent, lactic, and subtly floral.
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Serving Temperature
Serve Queso de la Serena at room temperature to allow the cheese to reach its optimal texture and flavor. This will enhance its creaminess and bring out its subtle nuances.
Cutting Techniques
Due to its semi-liquid consistency, cutting Queso de la Serena can be challenging. A spoon is often the best tool for serving, allowing you to scoop out portions of the creamy interior.
Pairing Suggestions
Queso de la Serena pairs well with crusty bread, quince paste (membrillo), figs, and honey. For beverages, consider pairing it with a dry sherry, a crisp white wine from Extremadura, or a light-bodied red wine.
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