C.R.D.O.P. QUESO DE LA SERENA

The cheeses covered by the PDO are the only ones in Spain made exclusively with a raw milk from flocks of Merino sheeps. The Merino sheep is the native breed in the region of La Serena, province of Badajoz, where they feed on the basis of its aromatic pastures. This breed is characterized by its great power of adaptation to the natural enviroment. The process of making of Queso de la Serena is made up of the following phases: Milking, Curdling, Draining and Maduration. In this last phase, after 20 days counted from molding, the “stuck” phenomenon of the cheeses occurs, in which the paste become fluid, with a mínimum maturation time of 60 days. The weight of the certified cheeses under PDO Queso de la Serena can range between 750 grams and 2 kilos. The cheeses of the PDO Queso de la Serena is characterized by having a soft, creamy, unctuous and melting texture on the palate. Its flavor is intense and persistent. These qualities make these cheeses a complete and exquisite food. They are identified with a back label with the PDO logo.