Queso de la Serena – Serena Cheese

May 11, 2011 By: erik Category: Extremadura, Food, Spain

Queso de la Serena, Spanish CheeseWhen my in-laws came back from their annual Easter trip to the La Serena region of Spain, they brought back a wheel of the typical cheese of the region, Queso de la Serena. It’s made from the milk of Merino sheep, and it takes almost two dozen sheep to product enough milk for a kilogram of cheese. It’s coagulated using a natural vegetable rennet taken from the cardoon, a thistle-like plant related to the artichoke. The coagulation happens very slowly, allowing for a rich, but tart, flavor to develop. Cheeses coagulated with cardoon tend to be very creamy, making the interior of the cheese very oozy. In fact, a traditional way to eat it is by slicing off the top and eating the creamy inside with a spoon. I’ve never done that, but it sounds wonderful.

Pimento Cheese

November 30, 2007 By: erik Category: Food, USA

Tada!The other day, I saw pimento cheese mentioned in passing on a sibling blog. As far as I know, pimento cheese doesn’t even exist outside the Confederate States of America, so of course it doesn’t exist over here in the Old World. It reminded me of my childhood, even though I’ve probably only eaten a dozen pimento cheese sandwiches in my life. I commented on it and was given a recipe to make some myself!

Separation of Cheese and State

November 20, 2007 By: erik Category: Politics, Religion, USA

The following article appeared on the website of the local news channel in my home state: