La Serena cheese

La Serena cheese

La Serena cheese is a cheese made from Merino sheep milk in La Serena, Spain, a region of South Western Spain. The pure sheep milk is curdled using a coagulant found in the pistils of artichoke (Cynara cardunculusThis ingredient lends a light bitterness to the otherwise slightly salty tasting cheese. It is aged for at least sixty days. The fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside. This is the cheese that can be served with a spoon.

Some people prefer to eat this cheese with more age when it becomes stronger in taste and consistency.

References

[http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2005/05/05/WIG60CJ22R1.DTL&type=printable Opinion by San Francisco journalist Janet Fletcher ]


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