Given what I've seen, give it to me with cheese. And if it's creamy, the better. Because this creamy cheese cake comes to the store from the Comarca de la Serena, in Badajoz, where it is made with raw milk from Merino sheep, natural vegetable rennet from the thistle flower and common salt, and is matured following traditional and with a minimum period of 60 days.
How can it not be an award-winning cheese? Because among other awards it has an award for the Best Cheese in Spain 2019 by the Ministry of Agriculture, Fisheries and Food.
It is a delicate cheese that you should store in the refrigerator and in its original packaging. Take it out 2 to 4 hours beforehand to allow it to temper. You cut and remove the top part, as if it were a lid, and remove the creamy cheese, mixing the central part with the sides. Spread it on the bread and eat.
Given what I've seen, give it to me with cheese. And if it's creamy, the better. Because this creamy cheese cake comes to the store from the Comarca de la Serena, in Badajoz, where it is made with raw milk from Merino sheep, natural vegetable rennet from the thistle flower and common salt, and is matured following traditional and with a minimum period of 60 days.
How can it not be an award-winning cheese? Because among other awards it has an award for the Best Cheese in Spain 2019 by the Ministry of Agriculture, Fisheries and Food.
It is a delicate cheese that you should store in the refrigerator and in its original packaging. Take it out 2 to 4 hours beforehand to allow it to temper. You cut and remove the top part, as if it were a lid, and remove the creamy cheese, mixing the central part with the sides. Spread it on the bread and eat.