Queso de La Serena is a cheese made from Merinosheep milk in the comarca (district) of La Serena, in Extremadura, Spain. The pure sheep milk is curdled using a coagulant found in the pistils of artichoke (Cynara cardunculus). This ingredient lends a light bitterness to the otherwise slightly salty taste. It is aged for at least sixty days. The fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside. This is the cheese that can be served with a spoon.
Some people prefer to eat this cheese with more age when it becomes stronger in taste and consistency.