Queijo de Évora Cheese from Angola | A Guide

Queijo de Évora is a hard, salty sheep’s milk cheese from Portugal’s Alentejo region. This traditional cheese boasts a Protected Designation of Origin status, ensuring its unique characteristics. Its firm texture and intense flavor develop through a lengthy maturation process.

Cheese Varieties: Queijo de Évora

Queijo de Évora comes in a few distinct forms based on its aging period. The most common variety is the fully matured cheese, aged for a minimum of 30 days. Younger versions exist but are less common and have a milder flavor profile.

All varieties use raw sheep’s milk from the local Merino breed. The cheese is shaped into small, flat cylinders weighing between 200 grams and 400 grams. Its rind is thin, smooth, and pale yellow in color.

History: Queijo de Évora

Queijo de Évora has deep roots in the rural traditions of Portugal’s Alentejo. Shepherds developed this cheese as a way to preserve milk during seasonal abundance. Its production methods have been passed down through generations for centuries.

The cheese gained formal recognition with its PDO status in 1996. This designation protects the traditional production methods and geographical origin. Historical records show similar cheeses were made in this region since the 16th century.

Distinctive Features: Queijo de Évora

Queijo de Évora presents a firm and compact paste with a pale ivory color. Its texture is slightly crumbly yet smooth on the palate. The flavor is distinctly salty with a pronounced sheep’s milk character.

The aroma is clean and intense, with notes of pasture and nuts. As it ages, the cheese develops a more piquant and complex flavor profile. The rind is thin and edible, adding a slight earthy note.

Production Process: Queijo de Évora

Producers make Queijo de Évora using raw milk from Merino breed sheep. The milk undergoes coagulation with animal rennet at a temperature of 28°C to 32°C. This process takes about 60 to 90 minutes to complete.

The curd is cut into small rice-sized grains and heated gently. Workers then drain the whey and press the curd into circular molds. The cheeses are dry-salted and aged in controlled conditions for at least 30 days.

Traditions: Queijo de Évora

Queijo de Évora production follows seasonal rhythms tied to sheep milking periods. Traditional methods emphasize handcrafting and natural aging in cellars. Many producers still use techniques unchanged for generations.

The cheese holds cultural significance in local festivals and celebrations. It often appears on traditional tables during religious holidays and family gatherings. Artisan producers take pride in maintaining these time-honored practices.

Local Wine or Beverage Pairings

Queijo de Évora pairs excellently with robust red wines from the Alentejo region. A full-bodied Aragonez or Trincadeira wine complements its salty intensity. These local wines cut through the richness while matching its earthy notes.

For white wine lovers, a mature Alentejo white with good acidity works well. The wine’s crispness balances the cheese’s saltiness beautifully. Traditionalists sometimes enjoy it with a glass of local medronho brandy.

Suitable Fruit and Vegetables

Fresh figs provide a sweet contrast to Queijo de Évora’s saltiness. Ripe pears also work well, offering a juicy texture against the firm cheese. Both fruits are abundant in the Alentejo region during harvest season.

Roasted almonds complement the cheese’s nutty undertones perfectly. Sun-dried tomatoes add a tangy sweetness that enhances its flavor. Grilled eggplant slices make another excellent accompaniment.

Suitable Meat and Fish

Thin slices of presunto, Portuguese cured ham, pair wonderfully with Queijo de Évora. The combination creates a delightful contrast of textures and salt levels. This is a classic pairing in Alentejo cuisine.

Grilled chouriço sausage makes another excellent companion to this cheese. The smoky spices of the sausage highlight the cheese’s sheep milk notes. Salt cod preparations also work well when served alongside.

Recipe Ideas

Grate 150 grams of aged Queijo de Évora directly over a bowl of steaming black beans and rice for a robust, salty finish that enhances this staple Angolan dish. Crumble the cheese into a hot skillet with 200 grams of spicy chorizo and diced peppers, allowing it to melt slightly and create a flavorful base for scrambled eggs. For a simple yet impressive appetizer, slice the cheese into 2 cm cubes, skewer it with sweet mango chunks, and drizzle with a touch of honey.

Create a rich pasta sauce by melting 100 grams of grated Queijo de Évora into 250 ml of warm heavy cream, tossing it with fettuccine and freshly cracked black pepper. Stuff two chicken breasts with a mixture of the finely grated cheese, spinach, and garlic, then bake them for 25 minutes at 190°C until golden and bubbling. Incorporate small cubes of the cheese into your next bread dough, baking a savory loaf where each bite reveals a delightful pocket of melted, tangy flavor.

Queijo de Évora and Fig Crostini

These elegant crostini make perfect appetizers for any gathering. The sweetness of fresh figs balances the saltiness of the cheese beautifully. They showcase traditional Alentejo flavors in a simple, modern presentation.

Preparation takes only 15 minutes, making it ideal for impromptu entertaining. The contrasting textures of crisp bread, soft fig, and firm cheese create interest. This recipe highlights the cheese without overwhelming its distinct character.

• 4 slices of rustic bread
• 100g Queijo de Évora, grated
• 2 fresh figs, sliced
• 2 tablespoons honey
• Fresh thyme leaves
• Olive oil for drizzling

1. Toast the bread slices until golden and crisp.
2. Drizzle with olive oil and arrange fig slices on top.
3. Sprinkle grated Queijo de Évora over the figs.
4. Broil for 2 minutes until cheese melts slightly.
5. Drizzle with honey and garnish with thyme before serving.

Traditional Alentejo Cheese and Potato Bake

This hearty dish embodies the rustic cooking of rural Portugal. Layers of potato and cheese create a comforting, flavorful casserole. It uses simple ingredients to produce deeply satisfying results.

The recipe allows the Queijo de Évora to melt into the potatoes, infusing them with flavor. It makes an excellent side dish for roasted meats or a vegetarian main course. This bake represents traditional home cooking at its best.

• 500g potatoes, thinly sliced
• 200g Queijo de Évora, grated
• 2 onions, thinly sliced
• 200ml cream
• 2 garlic cloves, minced
• Butter for greasing
• Salt and pepper to taste

1. Preheat oven to 180°C and butter a baking dish.
2. Layer potato slices, onions, and cheese in the dish.
3. Season each layer with salt, pepper, and garlic.
4. Pour cream evenly over the layers.
5. Bake for 45 minutes until golden and potatoes are tender.
6. Rest for 10 minutes before serving.

Similar Cheeses and Local Alternatives

Queijo Serpa shares many characteristics with Queijo de Évora, being another PDO sheep’s milk cheese from Alentejo. It tends to be slightly softer and less salty, with a more buttery texture. Both cheeses use similar production methods but differ in aging times and specific regional traditions.

Queijo de Nisa offers another excellent alternative from the neighboring Alto Alentejo region. This cheese has a firmer texture and more pronounced acidity, yet maintains the distinctive sheep’s milk character. For those seeking a more accessible version, Queijo de Castelo Branco provides a softer, creamier alternative while still delivering the traditional flavors of Portuguese sheep’s milk cheeses.

Note: While your request mentioned Angola, Queijo de Évora is actually a Portuguese cheese with PDO status from the Alentejo region. The information provided reflects its authentic production and characteristics from its true place of origin in Portugal.