Description
The Queso de la Serena PDO is a fat or extrafat cheese made from raw sheep milk from the Merina breed.
Production Area
Queso de la Serena PDO is produced in the area of the Serena, composed of various municipal areas of the province of Badajoz in the region of Extremadura.
Production Method
Natural vegetable rennet is used to obtain the curd, at a temperature of 25-32°C for a time ranging between 50 and 75 minutes. After the breaking of the curds, the paste is put into cylindrical moulds of plastic or metal and the cheese is dry salted or brined, in the latter case a solution is used which has a maximum concentration of 20% and for a maximum period of 24 consecutive hours. Seasoning takes at least 20 days. During spring or winter seasoning, the cheese tends to collapse and become deformed, developing cracks in the faces, while the internal paste becomes soft and liquid producing an effect called atortado. The types of Queso de la Serena PDO which go through this process are called Tortas.
Appearance and Flavour
Queso de la Serena PDO has a cylindrical shape with appreciably flat faces. The rind is semi hard, with a colour ranging from yellow to ochre. The dough may be soft or semi hard depending on the seasoning, with an ivory-white colour and possibly holes. The taste is slightly bitter, not at all salted, buttery and persistent on the palate becoming more intense if seasoned for longer.
History
It is difficult to precisely date the origin of Queso de la Serena PDO, even if it can be traced back to the medieval period. Written proof of its flavour and characteristics can be found dating back to 1791.
Gastronomy
Queso de la Serena PDO should be kept in a fresh, dry area. It can be eaten alone or as an ingredient in many varied dishes. It is perfect for quick recipes, but also for preparing fillings and sauces. It goes very well with a local red wine, or to sweeten the palate it can go with Brut.
Marketing
The product is sold as Queso de la Serena PDO, or la Torta de la Serena. It is sold whole or cut and sealed or vacuum-sealed in particular containers.
Distinctive Features
A particular feature of Queso de la Serena PDO is the exclusive use of a totally natural coagulant; called Cynara cardunculus, yerbacuajo, curdle grass. This practise, once widespread throughout the Mediterranean, is now only to be found in the area of Serena.
