Torta de La Serena PDO is a unique cheese made exclusively from the very thick whole raw milk of Merina sheep. These sheep are famous for their wool and meat in La Serena area of Extremadura. This cheese is a close relative of Torta del Casar PDO.
Made with thistle-flower rennet, this cheese is suitable for vegetarians. The paste is soft and thick with a natural washed rind. It has a very buttery spreadable texture and the flavor is developed, unsalted with bitter after-tones and a remarkable aroma of aged sheep milk. Torta de La Serena PDO is ripened for a minimum of 60 days and turned upside down every day.
Torta de La Serena PDO should be consumed at room temperature, removing the top and spooning it out with Picos tapas bread. It is also fantastic for making sauces for either meat or fish. The pairings with cava and fruity young white wines is simply fantastic, complementing the flavors of the cheese. When the Torta is aged, red wines also match.
Awarded the Gold medal at 2014 World Cheese Awards.