El cheese it is a common product in our diets. It is optimal to take it as an aperitif accompanied by a good wine or as the main product in one of our recipes. Today we want to present you a very particular one: the La Serena cheese. One of the best products of the gastronomy of Estremadura that, although it does not have the popularity of others in the same autonomous community, it enjoys Protected Designation of Origin (PDO) since 1996. Its multiple nutritional properties and its uniqueness in terms of production and processing make this dairy derivative a creamy manjar. Discover here how it is so that you do not hesitate to try it on your next visit to the Extremadura community!
Where is La Serena cheese produced?
En Badajoz, which is one of the two provinces that make up the community, is the region of La Serena. Here they live comfortably around 400.000 sheep. Most of these are of the autochthonous race of the territory, the merino sheep, which has its main characteristic in the great adaptation to the natural environment. And, it should be noted that the cheeses and cakes obtained from it are the only ones in Spain that are made exclusively with raw milk from this breed.
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PDO Cheese from La Serena
The Denomination of Origin was created in the year 1991. Date on which the celebration of the Trujillo National Cheese Fair, which ended up becoming his definitive impulse. But this dairy derivative did not finally succeed until June 21, 1996 that seal of quality. You should know what the PDO is oldest of the autonomous community of Extremadura. Where there are only two more stamps covered by a quality label in the cheese sector, among which is the famous Casar cake.
Currently, there are about 20 industries who are dedicated to the elaboration of that La Serena cheese. And these are distributed in the 21 municipal districts from the production area. Which represent the 14% from the surface of Badajoz.
Crafting
As we have already mentioned before, the creation of the cheeses from La Serena is carried out with the raw milk of the merino sheep. Which coagulates with yerbacuajo at a reduced temperature, between 25 and 30 degrees. In this way, the creaminess of this product is obtained, with a somewhat bitter which is attributed to the natural but exquisite rennet for the palate. In addition, when tasting it you can perceive that it is a slightly salty and very fattya spicy aftertaste.
On the other hand, the method of salting is done manually, so that each piece is treated individually with sea salt by rubbing. Finally, the cheese is cured for 60 days in wooden boards that are introduced into air chambers, where they flip on a daily basis.
Its nutritional properties
El La Serena cheese not only is it an exquisite product for your palate, it also provides big benefits for your health. This provides minerals such as calcium, phosphorus and zinc, In addition to vitamins A, D and E, as well as a high amount of natural antioxidants. But this is not only there, because this dairy derivative also provides a large amount of bioactive peptides that help the functioning of our body.
In fact, the consumption of this cheese with DOP it has increased in recent years. Above all, due to the greater knowledge that the client has about all its positive qualities and rave reviews he has had by some of the best known gastronomic experts in the world. Furthermore, the producing industries have been able to adapt perfectly to the new market demands. Key point to understand this exponential growth.
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The big difference
It is a product so methodically elaborated that for the manufacture of one kilogram of this La Serena cheese the production of 15 merino sheep. This is so because of this native animal of the area they can only be extracted 0,35 liters per day. This aspect makes the production of this dairy product one of the most complex in the sector, but one that harvests the best result. Because the milk of this sheep has a minimum content of one 5% protein or with a 7% fat.
As you can see, the La Serena cheese, is a product that is experiencing a boom in popularity. Did you know about this dairy derivative? It is a product typical of the Extremadura area that, without a doubt, you should try if you visit this Spanish region. What a taste!
