Queijo do Planalto – Angolan Cheese

Queijo do Planalto is a traditional semi-hard cheese from the Angolan highlands. This artisanal cheese is made primarily from cow’s milk and reflects the pastoral heritage of the region. Its mild, slightly salty flavor and firm texture make it a versatile staple in Angolan cuisine.

Cheese Varieties: Queijo do Planalto

Queijo do Planalto is typically produced in two main forms: fresh and aged. The fresh variety is soft, moist, and consumed within days of production. The aged version develops a firmer texture and more complex flavor over several weeks.

Some producers also offer smoked Queijo do Planalto, which acquires a distinctive aroma from traditional wood smoking methods. This variety is particularly popular in rural communities for its longer shelf life. Both types use raw or pasteurized cow’s milk depending on the producer’s practices.

History: Queijo do Planalto

Queijo do Planalto originated in the central highlands of Angola during the Portuguese colonial era. Settlers introduced European cheese-making techniques to local pastoral communities. These methods blended with indigenous knowledge to create a unique cheese style.

The cheese became a vital protein source for families in remote farming areas. Production traditionally occurred on small-scale farms using milk from grazing cattle. Today, it remains an important cultural and culinary symbol of Angola’s agricultural heritage.

Distinctive Features: Queijo do Planalto

Queijo do Planalto has a pale yellow interior with few small eyes. Its texture ranges from semi-soft when fresh to firm and sliceable when aged. The rind is natural and often bears the imprint of traditional woven baskets used during draining.

The flavor profile is mild, milky, and slightly salty with a subtle tang. Aged versions develop nutty notes and a more pronounced acidity. The cheese typically contains about 45-50% fat in dry matter, giving it a rich mouthfeel.

Production Process: Queijo do Planalto

Producers heat cow’s milk to approximately 32°C before adding animal rennet. The curds form within 45-60 minutes and are cut into small pieces. The curds are then gently stirred and heated to release additional whey.

The curds are transferred to circular molds and pressed for several hours. The young cheeses are dry-salted or brined for 24-48 hours. Finally, they age on wooden shelves for two weeks to three months depending on the desired style.

Traditions: Queijo do Planalto

Queijo do Planalto production remains largely a family-based craft in rural Angola. Many producers still use traditional woven grass molds that impart a characteristic pattern. Cheese-making often coincides with the rainy season when cattle produce abundant milk.

The cheese features prominently in local festivals and family celebrations. It is often presented as a gift to visitors as a sign of hospitality. Older community members typically oversee the production to maintain quality and traditional methods.

Local Wine or Beverage Pairings: Queijo do Planalto

Queijo do Planalto pairs excellently with Portuguese-style red wines found in Angola. A young Douro red or Alentejo wine complements its mild saltiness. The wine’s fruit notes contrast nicely with the cheese’s creamy texture.

Local beer styles like Cuca or N’gola also make excellent pairings. The crisp lager cuts through the cheese’s richness without overpowering it. For non-alcoholic options, try sweet mango juice or hibiscus tea to balance the saltiness.

Suitable Fruit and Vegetables

Fresh Queijo do Planalto pairs wonderfully with sliced mango or papaya. The sweet tropical fruit contrasts with the cheese’s saltiness. Ripe tomatoes and crisp cucumber also make refreshing accompaniments.

Aged versions work well with roasted peppers or grilled eggplant. The smoky vegetables enhance the cheese’s developed flavors. Serve with olives and pickled vegetables for a traditional Angolan petisco platter.

Suitable Meat and Fish

Thinly sliced Queijo do Planalto enhances sandwiches with grilled chicken or turkey. It melts beautifully over roasted beef or game meats. The cheese’s mild flavor doesn’t overpower delicate meat dishes.

Try it with grilled sardines or baked cod for a Portuguese-Angolan fusion. The cheese adds richness to fish without dominating the palate. It also works well crumbled over bean stews with chorizo or other smoked sausages.

Recipe Ideas

Grate aged Queijo do Planalto, with its firm texture and sharp, nutty flavor from a minimum of 60 days of aging, directly over feijoada or moamba de galinha to add a rich, salty complexity. For a simple appetizer, serve a 1 kg wheel at room temperature (18-20°C) to allow its full aroma to develop, pairing it with dense cornbread and cured linguiça sausage. Its natural rind, often coated in wax or oil, is not meant for consumption but helps protect the cheese’s crumbly yet compact paste made from raw cow’s milk.

This cheese, bearing the PGI (Protected Geographical Indication) status, excels on a cheese board when accompanied by sweet contrasts like mango chutney or fig jam and a robust Angolan red wine. Its cylindrical form, typically 20 cm in diameter and 8 cm high, makes it ideal for slicing into wedges that hold their shape. The high salt content and granular texture from its extended aging period also make it a superb melting cheese for empadas or a unique topping for grilled prawns.

Planaltos Grilled Cheese Sandwich

This sandwich puts a Angolan twist on a classic comfort food. Queijo do Planalto melts beautifully while maintaining its structure. The result is a crispy, gooey sandwich with distinctive flavor.

Use thick slices of country bread for the best texture. Butter the outside generously for perfect browning. Serve immediately while the cheese is still warm and stretchy.

• 8 slices of rustic bread
• 300g Queijo do Planalto, sliced
• 2 tablespoons softened butter
• 1 small tomato, sliced
• Fresh basil leaves (optional)

1. Butter one side of each bread slice.
2. Place cheese slices on unbuttered side of four bread slices.
3. Add tomato slices and basil if using.
4. Top with remaining bread slices, buttered side out.
5. Grill in a pan over medium heat for 3-4 minutes per side.
6. Press down lightly with spatula until golden and cheese melts.
7. Slice diagonally and serve hot.

Angolan Cheese and Bean Stew

This hearty stew combines Queijo do Planalto with traditional Angolan ingredients. The cheese adds creaminess and protein to the dish. It makes a complete meal when served with rice or funge.

The stew improves in flavor if made a day in advance. Reheat gently to avoid curdling the cheese. Adjust chili according to your preference for heat.

• 2 cups cooked red kidney beans
• 200g Queijo do Planalto, cubed
• 1 onion, chopped
• 2 tomatoes, diced
• 2 cloves garlic, minced
• 1 chili pepper, finely chopped
• 1 tablespoon palm oil
• 500ml vegetable stock
• Fresh cilantro for garnish

1. Heat palm oil in a pot over medium heat.
2. Sauté onion until translucent, about 5 minutes.
3. Add garlic and chili, cook for 1 minute.
4. Stir in tomatoes and cook until softened.
5. Add beans and stock, simmer for 15 minutes.
6. Gently stir in cheese cubes and heat through.
7. Season with salt to taste.
8. Garnish with cilantro and serve hot.

Similar Cheeses and Local Alternatives

While Queijo do Planalto is unique, its firm texture and sharp, salty profile invite comparisons to other aged sheep’s milk cheeses like Spain’s Manchego, which also uses raw milk and ages for a minimum of 60 days. For a local Angolan alternative, Queijo Gouda made in-country from cow’s milk offers a milder, creamier option, typically aged for only 4-8 weeks and lacking the firm rind of its artisanal counterpart. Serve Queijo do Planalto at 18-20°C to appreciate its crystalline texture and pair it with robust red wines or sweet mango to balance its pronounced saltiness.

Queijo do Planalto shares similarities with Portuguese Serra da Estrela cheese but uses cow’s milk instead of sheep’s milk. Its texture and aging process resemble Spanish Manchego though it lacks the distinctive zigzag rind pattern. Within Angola, artisanal cheeses from the Huambo region offer the closest alternatives with similar production methods. These local cheeses often vary in salt content and aging time based on family recipes. For those outside Angola, Portuguese Queijo de Terrincho or Brazilian Queijo Minas provide comparable semi-firm textures and mild flavors. Serve these alternatives at room temperature (18-20°C) to appreciate their full aroma and taste profile. Pair them with similar accompaniments including crusty bread, quince paste, and light red wines.