Production method

To produce the Quesos de La Serena the raw Merino sheep’s milk is coagulated with cardoon (Cardunculus Cynara), then the milk is curdled at a low temperature, between 25 and 30ºC, to obtain the final creaminess of this exquisite product.

The salting method is manual; each piece is individually salted by rubbing it with sea salt. Once this process is finished the cheese is cured for 60 days on wooden boards, placed inside aired chambers, being turned over every day.

A healthy treat

This cheese is very good for the health as it contains minerals such as calcium, phosphorus and zinc, all in an easily absorbed form. It also contains vitamins A, D and E and a high level of natural antioxidants, above all in the vitamin E. ”Queso de la Serena” also contains a high number of bioactive peptides, which help maintain a healthily functioning body.

There has been a significant increase in the consumption of Queso de la Serena with protected denomination of origin in recent years. There is an increased awareness of this product, which includes some exquisite Torta cheeses that are considered by some food critics to be the best in the world. This growth has come from the evolution of the industries, which have been able to adapt to the new market demands.