Talk:La Serena cheese

Contradictory informations
The first paragraph explains the particularity of Queso de la Serena: unlike most European cheeses, it is curdled with cardoon pistils instead of rennet. Then, the second paragraph states that Queso de la Serena is milder than Tortal del Casar because it uses less rennet. But rennet “is a complex set of enzymes produced in the stomachs of ruminant mammals”. So, does it use rennet, cardoon, or both?

Assessment comment
Substituted at 21:31, 29 April 2016 (UTC)