The pure sheep milk is curdled using a coagulant found in the pistils of cardoon (Cynara cardunculus).

When the cheese has a creamy consistency in the centre, it is traditionally eaten by slicing off the top and scooping out the inside with a spoon, and it is known as Torta de La Serena.

If it is allowed to mature further it becomes harder, develops a stronger taste and is known as Queso de La Serena.

It differs from Queijo Serra da Estrela, made in neighbouring Portugal, because, although Queijo Serra da Estrela is, like Torta de La Serena, made entirely from Merino sheep milk, is uses more rennet (more even than Torta del Casar).

This results in Queijo Serra da Estrela having a stronger, more bitter taste.