De La Serena P.D.O. Cheese.

Authentic Torta de La Serena. This cheese, produced in the northwest of the province of Badajoz, is made from raw Merino sheep's milk by means of enzymatic coagulation with native vegetable rennet. In its production, the milk is mixed with a vegetable rennet made from the wild thistle flower, which is responsible for its transformation into cheese. It has a maturation period of 60 days. Its paste is slightly pressed. It has a cake shape with soft edges and a smooth and very unctuous texture on the palate. Its flavor is slightly bitter, very creamy and with a great variety of aromas. It is advisable to serve it cutting the top as a lid, as the liquid form of its paste advises to serve it with a spoon.

WINE PAIRING: We recommend pairing it with white wines aged in oak (Navarra, Penedés, or Riojas). It also combines with crianza and reserve red wines (such as Ribera del Duero, Rioja, Navarra), oxidative ageing wines (Jerez) or Manzanillas pasada.

FILE: Origin: Extremadura/Milk: Merino sheep breed/Treatment: Raw M.G. / E.S.: over 50%/Maturation: 60 days