La Serena - How does it transformed into liquid cheese?

[Tomer1]

It doesnt look bacterial (not a washed rind), is it the unique veg rennet responsible for this transformation?

[linuxboy]

High moisture + rind flora + very proteolytic rennet. Same approach as a washed rind. Fatty sheep milk helps with creamyness.

[Tomer1]

Is it the unique fat:protein ratio of sheep's milk which make this cheese production possible?  I also assume the native yeast are somewhat unique? (what strains are they?)

[linuxboy]

Yes, the milk makes the cheese possible. But I think maybe you're asking if you can make it using other milk? of course. Try to match up the PF, which for this cheese is something like .70. In other words, like a good, fatty camembert. I don't know enough about the flora of this one.

[Spoons]

Tonight I was watching an episode of "Cheese Slices" and it featured some cheese producers from Spain. As the host opened this La Serana cheese, I actually paused the video player, rewind it 30 seconds, and watched again. Lol. This cheese looks absolutely delectable!


And, how the heck does this thread get 180 000 view counts and only 4 posts?!!? This cheese is probably googled a lot.