Queijo Serra da Estrela 
Serra da Estrela is a sheep's milk cheese from the mountains of central Portugal, protected as a PDO in the European Union and the UK. It is coagulated with thistle instead of rennet, and its paste runs from nearly semi-liquid when young to solid but sliceable with age.
Hipersyl, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Portugal |
| Specific Origin | Beira uplands, including municipalities such as Carregal do Sal, Celorico da Beira, and others. |
| Protection | PDO (1996) |
| Milk Type | Sheep |
| Milk Treatment | Raw |
| Fat Content | 45 to 60% (standard), > 60% (Velho) |
| Moisture Content | 61 to 69% (standard), 49 to 56% (Velho) |
| Rind | Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho) |
| Texture | Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho) |
| Flavor | Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho) |
| Aroma | Pungent |
| Colors | White or slightly sallow (standard), yellowish to orange/light brown (Velho) |
| Forms | Regular cylinder with bulging sides, marketed in sizes from 0.5 to 1.7 kg. |
| Age | Minimum 30 days; 120 days for "Velho" |
| Rennet Type | Cardoon flower (Cynara cardunculus, L) |
| Also Known As | Serra da Estrela, Queijo Serra da Estrela |
What is Queijo Serra da Estrela?
Serra da Estrela cheese takes its name from the mountain region in Portugal where it is made. Under the name Queijo Serra da Estrela it holds Protected designation of origin status in the European Union and the UK, and production is confined to an area of 3,143.16 km2 (1,213.58 sq mi) covering the municipalities of Celorico da Beira, Fornos de Algodres, Gouveia, Mangualde, Manteigas, Nelas, Oliveira do Hospital, Penalva do Castelo, Carregal do Sal and Seia.
The rules of production are strict. Artisanal makers work mostly between November and March, using sheep's milk coagulated with local Cynara cardunculus thistle rather than rennet. Curdled raw milk drains slowly, and that slow draining accounts for much of the cheese's particular quality. Maturation follows its own norms and must run at least thirty days.
The cheese is formed into a somewhat irregular wheel with sides and a top surface that bulge slightly. Its rind is soft, thin and smooth, an even straw yellow, and the wheel is traditionally bound in cloth. Inside, the paste is white or slightly yellow with a uniform creamy consistency and at most a few small holes.
Age decides how it is eaten. Young cheese is very soft, almost semi-liquid; older cheese firms into a solid that still slices.
How Does Queijo Serra da Estrela Compare?
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