Also known as Torta de La Serena, this soft cheese is produced in the Spanish southwestern province of Badajoz and made exclusively with raw, whole milk from the Merino sheep breed. To coagulate the milk, only wild milk thistle rennet is used, which is an ancient Moorish and Jewish dietary custom.
After about 60 days of aging, La Serena cheese still has a runny consistency and is traditionally eaten by slicing off the top and scooping out the inside with a spoon. If aged for a longer period of time, Queso de La Serena becomes harder and develops a much stronger, creamy to buttery flavor.
It pairs best with palate-refreshing white wines but also chilled sherries or semi-sweet red wines such as Fondillón.
Pairing tips
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