Kamil Perry
Portuguese cheese is an important part of the country's cuisine and is commonly found in homes and restaurants. There are approximately 15 styles of Portuguese cheese, most of which are made with sheep's or goat's milk. The islands of the Azores are famed for their cheese production, which is primarily made from cow's milk. The most popular Portuguese cheese is Serra da Estrela, known as the 'King of Portuguese Cheese', and the oldest is also considered to be Serra da Estrela. Other popular varieties include São Jorge, Sepra, and Azeitão. Portuguese cheese can be cooked with in a variety of ways, including frying, scrambling, and serving with garlic sauce or pear jam. It can also be used as an ingredient in cakes, pies, and puddings.
| Characteristics | Values |
|---|---|
| Types of Portuguese Cheese | São Jorge, Sepra, Serra da Estrela, Azeitão, Queijo fresco, Pico, Queijo branco |
| Texture | Duro (hard), semi-duro (semi-hard), semi-mole (semi-soft), mole (soft) |
| Taste | Salty, creamy, spicy, earthy, sweet-tart |
| Ingredients | Sheep's milk, goat's milk, cow's milk, thistle flowers, rennet, salt, paprika, olive oil |
| Cheese Lingo | Queijo fundido (American cheese), queijos sem-lactose (lactose-free), com ervas (with herbs), queijos apimentados (spicy cheeses) |
| Cheese Serving | Served with bread, olives, pates, cornbread, sweet bread, toast, crusty bread, ham |
| Cheese Production | Produced in mountainous and plateau regions, islands of Azores, northern regions |
| Cheese Season | Winter, Spring, Summer, Fall |
| Cheese Aging | Minimum of 20 days, 30-60 days, 2 years |
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What You'll Learn
How to make Azores-style fresh cheese
Azores-style fresh cheese, or Queijo Fresco, is a soft cheese with a touch of salt, often served as an appetizer or for breakfast in the Azores. It is creamy, salty, and buttery, and is typically served with cornbread or low-carb bread and a mild pepper sauce.
To make Azores-style fresh cheese, you will need milk, salt, and liquid rennet. Rennet is an enzyme that helps separate the milk curds from the whey and enables the curds to thicken. It is important to use non-chlorinated water with the rennet. You will also need a large pot, a knife, a slotted spoon, and cheese moulds. Food-grade plastic baskets can be used as moulds and are available in local Portuguese markets or online.
- Warm the milk to between 85 and 105°F (30-40°C). It is very important not to overheat the milk, as it needs to reach a temperature between 85 and 105°F for the rennet to begin working. If the temperature reaches 140°F, the rennet will be deactivated.
- Add salt to the milk.
- Mix the rennet with 5 teaspoons of non-chlorinated water.
- Add 30 drops of liquid rennet to the milk and stir for 1 minute.
- Cover the pot and let it stand for 90 minutes to 2 hours.
- With a knife, cut the curd into quarters by slicing across the curd and then in the opposite direction.
- Place your cheese moulds in a large, deep container.
- Using a slotted spoon, gently remove the curds from the pot and place them into the cheese moulds.
- Cover the container and place it in the refrigerator for 1-3 days. On the first day, you may need to drain the whey from the container twice. On the second and third days, drain the whey once each day.
Enjoy your homemade Azores-style fresh cheese!
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Serra da Estrela: the 'King of Portuguese Cheese'
Portugal offers a wide variety of high-quality artisanal cheeses, most of which are produced in the central mountainous regions using sheep's and goat's milk. The undisputed king of these cheeses is the Serra da Estrela, also known as Queijo da Serra. This cheese is produced in the Serra da Estrela mountain region, which comprises the highest point on the Portuguese mainland at 1,993 meters of altitude. The name "Queijo Serra da Estrela" has a Protected Designation of Origin (PDO) in the European Union and the UK.
Serra da Estrela is a traditional cured cheese made exclusively with milk from sheep of the Serra da Estrela or Churra Mondegueira breed. It is coagulated with thistle, and the ewes' milk is curdled at 30°C for around 45 minutes before being slowly drained. The cheese is then aged at temperatures between 6-12°C with 80-95% humidity for 30 to 120 days. During the ageing process, the cheese is frequently washed and turned. The texture of the cheese varies depending on its age, from a very soft semi-liquid when young to a soft but sliceable solid when older.
The cheese is formed into a wheel with slightly bulging sides and an upper surface. It typically has a soft, well-formed rind with a uniform straw-yellow colour and is traditionally bound in cloth. The flavour is strong, spicy, and slightly sweet. Serra da Estrela cheese has been produced for thousands of years and was documented by Lucius Junius Moderatus Columella, a prominent writer on agriculture in the Roman Empire. In 1287, King Dinis of Portugal created the first cheese market in Celorico da Beira, a town located in the heart of the Serra da Estrela region.
Serra da Estrela cheese is best enjoyed as part of a traditional Portuguese meal. Slices of regional cheese are often served with ham, bread, olives, and pates as starters. It can also be paired with a glass of Portuguese wine, similar to how wine and cheese are paired in other parts of the world.
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Portuguese cheese lingo: a guide
Portuguese cheese is an integral part of the country's cuisine, with a wide variety of artisanal cheeses produced throughout Portugal. The mainland mountainous regions and the Azores islands are famed for their cheese production, with the latter primarily using cow's milk.
Cheese Types
The most consumed cheese in Portugal is the "Queijo Flamengo", or Flemish cheese, which is similar to Edam cheese. This cheese is produced on an industrial scale and is often sliced in sandwiches.
The "Serra da Estrela" cheese is the oldest and most popular Portuguese cheese, produced in the mountain range of the same name. It is a cured cheese made exclusively from sheep's milk.
"São Jorge" cheese, or "Queijo da Ilha" (island cheese), is the largest Portuguese cheese, weighing up to 15 pounds. It is semi-hard to hard, with a strong smell and spicy flavor.
"Sepra" cheese is a traditional variety from southern Portugal, made with sheep's milk and vegetable rennet. It is wrapped in cloth and matured in cellars for two years.
"Azeitão" cheese is a vegetarian-friendly variety made with raw sheep's milk and thistle flowers instead of animal rennet. It has an earthy aroma and a soft, creamy texture.
Cheese Characteristics
Portuguese cheeses can be categorized by their characteristics:
- Freshness: Cheese can be "fresco" (fresh) or "curado" (matured or cured). The longer the curing or ripening process, the more intense the taste.
- Texture: Cheeses can be "duro" (hard), "semi-duro" (semi-hard), "semi-mole" (semi-soft), or "mole" (soft). Soft cheeses can be described as "cremoso" (creamy) or "amanteigado" (buttery).
- Flavor: Cheeses with a strong, spicy flavor often result from brushing the rind with olive oil and paprika.
Cheese in Portuguese Cuisine
Cheese is commonly served as a starter or appetizer in Portugal, accompanied by bread, olives, and pates. "Queijo fresco" (fresh cheese) is often served with a mild pepper sauce and fresh bread.
"Requeijão", a whey cheese similar to "queijo fresco", is used in both sweet and savory dishes. It can be served with salads, jams, cakes, pies, and puddings.
Cheese Production
Most cheese production occurs during the winter months when the temperature is ideal for working with cheese in the traditional granite cellars of northern Portugal.
Denominação de Origem Protegida (DOP)
Similar to the protected designation of origin (PDO) for wine, the DOP label guarantees that a cheese is produced within a specific region using traditional methods and ingredients. Twelve Portuguese cheeses have earned this designation, bearing the name of their area of production and the DOP marking on their labels.
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The best Portuguese cheese and wine pairings
Portuguese cheese is an important part of the country's cuisine, with a variety of high-quality artisanal cheeses primarily produced in the central mountainous and plateau regions using sheep's and goat's milk. The islands of the Azores are also famed cheese producers, but unlike the mainland, cheese is mainly produced from cow's milk.
When it comes to pairing Portuguese cheese with wine, there are several wonderful combinations to try. Here are some suggestions for creating the best pairings:
Fresh Cheeses
Fresh cheeses with low acidity and salt, such as ricotta, minas frescal, cottage, mozzarella, and fresh goat cheese, pair well with light and dry white wines. Sauvignon Blanc, Chardonnays, and Rieslings are excellent choices for this type of cheese.
Soft Half-Cure Cheeses
For cheeses like Camembert and Brie, which fall into this category, a structured white wine like a barreled Chardonnay or a light red wine is a perfect match. A Pinot Noir or an Italian Valpolicella will complement these cheeses beautifully.
Semi-Hard Cheeses
If you're enjoying cheeses such as Emmental, Gouda, or half-cured varieties, reach for a medium-bodied red wine. A Chilean Merlot or Spanish Crianza will enhance the flavour of these cheeses.
Hard Cheeses
Hard cheeses such as Parmesan, Pecorino, and cured cheeses typically pair well with tannic and structured red wines. A Cabernet Sauvignon with a higher alcohol content will stand up to the robust flavour of these cheeses. However, it's important to note that if the cheese is excessively salty, the salt combined with the tannins of the full-bodied reds can leave your mouth feeling dry.
Queijo da Serra and Vintage Port
Queijo da Serra, a famous Portuguese cheese from the mountains of Serra da Estrela, is a soft, spreadable sheep's cheese with a rich and slightly smoky flavour. This cheese is exceptional when paired with Vintage Port, the crown jewel of all Port wines from the Douro Valley. The structured and powerful nature of Vintage Port complements the cheese superbly, bringing out the best in both.
Queijo Fresco and Aged Serra de Estrella
While some may suggest pairing a red wine with Queijo Fresco, a fresh Portuguese cheese, others argue that contrasting the wine with the cheese can create a more harmonious pairing. Balancing acidity with fat and strong/spicy with sweet may be a more successful approach. For instance, pairing an aged Serra de Estrella cheese with a full-bodied red wine may result in a metallic, "tinfoil" flavour.
In addition to wine, native cheese accompaniments such as marmelada, Portugal's quince paste, can enhance your cheese experience. During the summer, fresh green and black figs are also a delightful pairing with Portuguese cheese.
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A guide to Portugal's vegetarian-friendly cheeses
Portugal is known for its variety of high-quality artisanal cheeses, which are primarily produced in the central mountainous and plateau regions using sheep's and goat's milk. The islands of the Azores are also famed cheese producers, but unlike the mainland, cheese is mainly produced from cow's milk.
Queijo de Azeitão
Azeitão cheese, produced from pure raw sheep's milk in Azeitão, a village less than an hour from Lisbon, is a good option for vegetarians because it uses thistle flowers instead of rennet. It is a creamy cheese with a mild flavor. It is often served with toast.
Queijo Serra da Estrela
Serra da Estrela cheese is one of Portugal's oldest and most traditional products. It is produced in the mountains of the Serra da Estrela region, using sheep's milk. The traditional variety uses sheep's milk, but some versions use goat's milk. This variety holds the title of the oldest Portuguese cheese, with historical records of it dating back to the 12th century. It is considered a vegetarian cheese as it is curdled with thistle flowers. It is known for its creamy texture and intense smell.
Queijo de Cabra Transmontano
Transmontano Goat cheese comes from the northern region of Portugal (Trás-os-Montes). It is a hard white cheese made from goat's milk with a light peppery touch. It is suitable for vegetarians as it is made with thistle flowers.
Queijo São Jorge
São Jorge cheese is produced in the Azores and is a semi-hard and slightly spicy cheese made from cow's milk. It is cured at room temperature until it reaches a firm consistency, usually for at least three months. The longer the curing time, the higher the price, but the flavor-packed crystals that form inside make it a specialty worth trying.
In addition to these cheeses, there is also Portuguese fresh cheese or Queijo Fresco, which is a light, creamy, and healthy snack option. It is typically served with a mild pepper sauce on fresh low-carb bread.
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Frequently asked questions
To make Portuguese fresh cheese, or queijo fresco, warm cow's or goat's milk to about 95°F and no more than 97°F. Add liquid rennet and salt, then whisk thoroughly. Remove the pan from the heat, cover, and leave aside for up to two hours. After two hours, cut the curd into quarters, then place the curds into cheese molds. Cover the molds and refrigerate for a day or two.
Some popular Portuguese cheeses include São Jorge, Sepra, Serra da Estrela, and Azeitão. São Jorge is made with cow's milk and is semi-hard to hard. Sepra is made with sheep's milk and vegetable rennet, and is wrapped in cloth to mature in cellars for two years. Serra da Estrela is referred to as the 'King of Portuguese Cheese' and is the most popular, produced in the mountain range of the same name. Azeitão is a creamy cheese made from raw sheep's milk and thistle flowers in the town of Azeitão, located just about 25 miles (40 km) east of Lisbon.
Portuguese cheese is often served as an appetizer or for breakfast, alongside bread, olives, and pates. It can also be used as a culinary ingredient for cakes, pies, and puddings.
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