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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?
The comment(s) below were originally left at Talk:La Serena cheese/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
Suggested correction:
The enzyme used to make the cheese comes from cardoon which is sometimes called artichoke thistle. The article states that the enzyme is from artichokes which are something else.
Last edited at 22:53, 5 July 2009 (UTC).
Substituted at 21:31, 29 April 2016 (UTC)
