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Queijo Serra da Estrela
Hipersyl, CC BY-SA 4.0, via Wikimedia Commons
About Queijo Serra da Estrela
Queijo Serra da Estrela is a traditional cheese from Portugal, specifically protected under the designation of origin (PDO). It is made from raw ewe's milk from the Bordaleira Serra da Estrela and Churra Mondegueira breeds. The cheese uses the cardoon flower as a natural rennet. It is known for its unique texture and flavor, which are influenced by the specific agro-climatic conditions of the Beira uplands. The cheese is produced in a defined geographical area, ensuring its authenticity and quality. It has a minimum ripening time of 30 days, with a mature version called "Velho" that ripens for at least 120 days. The cheese is marketed in various sizes, with a minimum weight of
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) |
What is Queijo Serra da Estrela?
Serra da Estrela is the most famous of Portuguese cheeses, with evidence of its manufacture dating back to Roman times. Named after the highest mountains of Portugal, the Serra da Estrela, this cheese benefits from a special microclimate that supports the growth of natural pastures used throughout most of the year to feed the flocks. Serra da Estrela cheese has a protected designation of origin (PDO) designation and is produced from November to March, using raw milk of the Bordaleira sheep breed coagulated with an aqueous extract of dried cardoon flowers (Cynara cardunculus L.), an endemic wild plant.
Production Process
After coagulation, ideally at 81–84°F (27–29°C) for approximately sixty minutes, salt is added, and curd is hand pressed to aid in syneresis. The cheese is then ripened for a minimum of thirty days, under low temperature, and high humidity. The rich local pasture appears to be a major contributor to the aroma and texture of Serra da Estrela cheese, as well as the proteolytic quality of the vegetable rennet and the pattern of manual curd cutting.
Characteristics
Serra da Estrela is often so soft that it may be spread on a piece of bread. Commercial cheese is usually cylindrical in shape, with weight ranging from 2–4 pounds (0.7–2 kilograms). Its texture varies from very soft when young to hard but sliceable when aged. The paste can be white or slightly yellow in color, with a few small holes, and it exhibits a unique rich, slightly acidic taste. While quite varied at its early stages, ripening becomes eventually controlled by wild strains of Lactococcus lactis, Enterococcus faecium, and Leuconostoc mesenteroides.
Consumption
Serra da Estrela is an excellent complement to a gourmet meal and has increasingly been used as an ingredient in nouvelle cuisine. It pairs well with regional wines from the Dão region and broa—local cornbread.
Alternative Names for Queijo Serra da Estrela
Serra da Estrela, Queijo Serra da Estrela
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