Queijo de Ovelha Cheese from Angola | A Guide

Queijo de Ovelha is a traditional sheep’s milk cheese from Angola, cherished for its rich, tangy flavor and firm yet creamy texture. Crafted using age-old methods, this cheese embodies the pastoral heritage of the Angolan highlands. It offers a distinctive taste that reflects the local terroir and the unique diet of the grazing sheep.

Cheese Varieties: Queijo de Ovelha

Queijo de Ovelha is primarily produced as a semi-hard to hard cheese. It is often aged for several months, which develops a more complex and sharper flavor profile. Some artisanal producers also create a fresher, younger version that is milder and creamier.

This cheese is typically formed into medium-sized wheels weighing between 1 to 2 kilograms. The rind is natural and may develop a rustic, slightly oily surface during aging. Its interior paste ranges from ivory to pale yellow, depending on the diet of the sheep and the aging process.

History: Queijo de Ovelha

Queijo de Ovelha has deep roots in the rural traditions of Angola’s central and southern plateaus. It originated among shepherding communities who needed to preserve surplus sheep’s milk. The techniques were passed down through generations, often within families.

This cheese became a staple in local diets and a symbol of cultural identity. Its production was traditionally a communal activity, especially during milking seasons. Today, it remains a cherished artisanal product, though on a smaller scale than in the past.

Distinctive Features: Queijo de Ovelha

Queijo de Ovelha is notable for its pronounced sheep’s milk character. It has a tangy, slightly salty taste with hints of grass and nuts. The aroma is earthy and animalic, reflecting its traditional production methods.

The texture is firm yet slightly crumbly, with a smooth melt when heated. Its fat content usually ranges between 45% and 50% in dry matter. The natural rind adds a subtle rustic note to the overall flavor experience.

Production Process: Queijo de Ovelha

The production of Queijo de Ovelha begins with fresh, raw sheep’s milk. The milk is gently warmed and coagulated using animal rennet. Curds are then cut, drained, and pressed into molds to form the characteristic wheel shape.

The cheese is dry-salted or brined for several days to enhance preservation and flavor. It is then aged in cool, humid cellars for a minimum of one month and up to six months. During aging, the wheels are regularly turned and brushed to maintain quality.

Traditions

Queijo de Ovelha is deeply woven into Angolan culinary and social customs. It is often served during festive occasions and family gatherings. Many communities still produce it using methods unchanged for decades.

In some regions, it is customary to offer this cheese as a gift to visitors. It also features prominently in traditional meals, especially those celebrating the harvest or religious festivals. Its making is considered an important cultural heritage.

Local Wine or Beverage Pairings

Queijo de Ovelha pairs wonderfully with full-bodied red wines from southern Africa. A spicy Shiraz or a robust Pinotage complements its tangy and salty notes. Local palm wine or light lager beer also makes for a refreshing match.

For a non-alcoholic option, try it with a tangy tamarind juice or hibiscus tea. These beverages help balance the richness of the cheese. Serving the cheese at room temperature, around 18°C to 20°C, allows its flavors to fully express themselves.

Suitable Fruit and Vegetables

Fresh figs and ripe mangoes highlight the sweetness in Queijo de Ovelha. Their juicy texture contrasts nicely with the firm cheese. Olives and sun-dried tomatoes also pair well, adding a savory depth.

Roasted bell peppers and grilled eggplant bring out its earthy undertones. A simple salad of arugula and cherry tomatoes dressed with olive oil makes a refreshing accompaniment. These combinations enhance without overwhelming the cheese.

Suitable Meat and Fish

Queijo de Ovelha complements grilled lamb chops exceptionally well. The rich, gamey flavors of the meat harmonize with the cheese’s tanginess. It also works beautifully with cured meats like chouriço or thinly sliced presunto.

For fish, try it with grilled sardines or baked sea bass. The oiliness of the fish balances the saltiness of the cheese. It can also be crumbled over meat stews or used in stuffings for poultry.

Recipe Ideas

Grate 150 grams of aged Queijo de Ovelha over a simple pasta dish to instantly elevate it with a robust, salty tang that beautifully complements a rich tomato sauce. For a quick and sophisticated appetizer, slice the cheese into 5 mm thick pieces, drizzle it with a touch of honey, and toast it for two minutes until the edges just begin to caramelize. Crumble a generous portion into your morning scrambled eggs, allowing its distinctive sheep’s milk flavor to infuse the dish with a uniquely Angolan character.

Create a show-stopping cheese board by pairing a 200 gram wedge of this firm cheese with sweet fig jam, toasted nuts, and a crusty baguette to balance its pronounced saltiness. Incorporate finely grated Queijo de Ovelha into a savory dough for cheese straws, baking them at 180°C for twelve minutes until golden and crisp. Melt thin shavings directly onto a sizzling, freshly grilled beef espetada, allowing the cheese to form a deliciously sharp and creamy crust.

Queijo de Ovelha and Sweet Potato Empanadas

These empanadas are a popular snack in Angola, especially during gatherings. The sweetness of the potato contrasts with the salty, tangy cheese. They are perfect for picnics or as a hearty appetizer.

You can bake or fry these empanadas according to preference. They keep well for a few days and can be reheated easily. Serve them with a fresh tomato salsa or chili sauce for extra flavor.

• 250 g all-purpose flour
• 100 g butter, chilled and cubed
• 1 medium sweet potato, boiled and mashed
• 150 g Queijo de Ovelha, grated
• 1 small onion, finely chopped
• 1 egg, beaten (for glaze)
• Salt and pepper to taste

1. Preheat oven to 180°C. Combine flour and butter to make a dough. Rest for 30 minutes.
2. Sauté onion until soft. Mix with mashed sweet potato and grated cheese. Season well.
3. Roll dough thinly and cut circles. Place filling on one half, fold, and seal edges.
4. Brush with beaten egg and bake for 20-25 minutes until golden. Serve warm.

Grilled Queijo de Ovelha with Honey and Walnuts

This simple yet elegant dish highlights the cheese’s versatility. Grilling mellows its sharpness and adds a delightful crispness. It works beautifully as a starter or a light lunch.

The combination of honey and walnuts enhances the cheese’s natural nutty notes. Use a good quality, mild honey for best results. This recipe requires minimal effort but delivers impressive flavor.

• 200 g Queijo de Ovelha, cut into 1 cm slices
• 2 tablespoons honey
• 50 g walnuts, roughly chopped
• Fresh thyme leaves
• Black pepper
• Olive oil for drizzling

1. Heat a grill pan over medium heat. Lightly oil the cheese slices.
2. Grill for 2-3 minutes on each side until grill marks appear.
3. Arrange on a plate, drizzle with honey, and scatter walnuts and thyme.
4. Finish with a grind of black pepper and a light drizzle of olive oil.

Similar Cheeses and Local Alternatives

Artisanal producers across Angola’s central highlands craft similar raw sheep’s milk cheeses, often aging them for over 60 days to develop a comparable piquant intensity. For a local cow’s milk alternative, queijo do Kwanza-Sul offers a milder, 45% butterfat profile in a familiar 1 kg wheel format. Adventurous palates might seek out queijo de cabra, a firm, tangy goat’s milk cheese from small-scale farms that provides a distinctly different but equally traditional experience.

Queijo de Ovelha shares similarities with other sheep’s milk cheeses such as Portuguese Serra da Estrela or Spanish Manchego. These cheeses also offer a firm texture and distinctive tang, though their aging times and regional influences vary. In Angola, one might find locally produced cow’s milk cheeses, but they lack the specific richness and depth of sheep’s milk. Artisanal producers in neighboring Namibia and South Africa also craft sheep’s milk cheeses, which can serve as interesting alternatives. For those seeking a comparable experience, look for cheeses with a similar fat content and aging period. Always allow the cheese to come to room temperature before serving to appreciate its full flavor profile.