The Extremaduran region of "La Serena" has known for centuries the secret of a magnificent cheese: La Torta de la Serena, which was born as a legacy of its climate and pastures, and which today reaches us as a creamy and exquisite delicacy. Lácteos de Castuera S.L., under the brand La Castuereña, has been making this cheese for years with a simple and natural recipe: Race, wisdom and patience. It has won several Spanish regional awards as best La Serena cheese.
Small soft paste cheese or cake made from raw milk from merino sheep with a time of more than 60 days maturity. Liquefied in creamy texture, mild flavour and bitter aftertaste produced by the plant roots.
Texture: Liquefied to creamy paste, with unevenly distributed shiny eyes. Colour: Very shiny ivory white. Taste: Smooth and very personal. Somewhat acidic with an explosion of herbal flavours and an elegant bitter aftertaste produced by the rennet used. Aroma: Intense and strong. Rind: Thin and brittle, waxy yellow or ochre in colour. Smooth sides and perimeter surface with the importance of the ripening support or bandage.