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Queso de la Serena

SoftSheep MilkSpain, ExtremaduraPDO

Sheep cheese with vegetable rennet, similar to Torta del Casar.

Aging Time

2 months – 3 months

Style
Soft
Milk
Sheep
Origin
Spain · Extremadura
Ripening
≥ 2 months

Tasting Board

Texture

Soft, creamy, runny

Flavor

Intense, slightly bitter

Nutrition (per 100g)

Calories kcal
Proteing
Total Fatg
Saturated Fatg
Sodiummg
Calciummg

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If you like Queso de la Serena

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FetaSame style and milk

Feta

Soft · Greece

Feta is effectively a pickled cheese. It is dry-salted first and then ripened submerged in brine, and that combination of salt and sheep-milk fat makes it the most assertive cheese in the fresh category. The specification is unusually prescriptive: it fixes not only the seven producing regions and the milk blend, but the breeds, their diet, a two-month minimum in brine, and a ban on additives and colouring. The wider market has not respected any of it — the word has been applied to almost any white brined cheese, frequently cow-milk and frequently pre-crumbled, and the gap in quality is substantial. Sheep milk supplies the weight and richness that hold the salt in balance; lean cow-milk versions lose that balance entirely. Goat-milk versions from small producers can be excellent in a leaner, more lemony register.

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