Queijo do Lubango typically forms into medium-sized wheels weighing between 1 to 2 kilograms. Its rind is thin, smooth, and pale yellow to light brown in color. The interior paste is firm yet pliable, boasting a consistent ivory or light yellow hue. The cheese has a closed texture with very few small, irregular eyes.
Its moisture content is moderate, giving it a smooth, slightly creamy mouthfeel that is not overly dry. The flavor profile is mild and milky with a gentle saltiness and a clean, lactic finish. It is often compared to Portuguese semi-cured cheeses but with a unique Angolan character. The fat in dry matter typically ranges from 45% to 50%, making it a rich but balanced cheese.
The classic Queijo do Lubango is made from pasteurized cow’s milk and aged for about 30 to 60 days. Some smaller producers create a fresher version, known as ‘Queijo do Lubango Fresco’, which is aged for only 15 to 20 days. This fresher variety is softer, moister, and has a more pronounced milky flavor. It is often consumed shortly after production and is less common outside the local region.
Another variety includes the addition of piri-piri or other local spices during the curd processing stage. This spiced version offers a subtle heat that complements the cheese’s natural mildness. These variations are not standardized but reflect the creativity of individual producers. The core production method, however, remains deeply traditional and consistent across the region.
Queijo do Lubango originates from the Huíla Plateau in southern Angola. Portuguese settlers introduced dairy farming and cheese-making techniques to the region in the early 20th century. The cool climate and rich pastures of the plateau proved ideal for cattle rearing. This environment supported the development of a local cheese-making tradition.
The city of Lubango became the central hub for production and distribution, giving the cheese its name. For decades, it has been a vital source of nutrition and a valued commodity in local markets. The region is also famous for its beef, corn, and wheat production. Enjoying Queijo do Lubango with fresh bread is a common daily practice in many Angolan households, symbolizing comfort and home.
Producers start with fresh, pasteurized cow’s milk from local breeds grazing on the plateau. They heat the milk to approximately 32°C and add animal rennet to form a firm curd. The curd is then cut into small rice-sized grains to expel whey. This careful cutting is crucial for achieving the desired semi-hard texture.
The curds are stirred gently, then pressed into circular molds to form the characteristic wheel shape. The cheese is dry-salted or brined for a few hours to develop its mild salty crust. It ages on wooden shelves in temperature-controlled rooms for a minimum of one month. During this time, the wheels are turned regularly to ensure even maturation and rind development.
A light, crisp Vinho Verde from Portugal complements the mild saltiness of Queijo do Lubango beautifully. The slight effervescence and citrus notes of the wine cut through the cheese’s richness. For a non-alcoholic option, a cold glass of tangy tamarind juice mirrors the cheese’s lactic acidity. Local Angolan beers, often light lagers, also pair well, cleansing the palate between bites.
South African Chenin Blanc, with its apple and pear notes, is another excellent international choice. It enhances the cheese’s creamy texture without overpowering its delicate flavor. For a stronger pairing, a medium-bodied red like a Portuguese Dão offers soft tannins that contrast nicely. Ultimately, the cheese’s versatility makes it suitable for a wide range of beverages.
Suitable Fruit and VegetablesblesFresh slices of apple and pear provide a sweet, crisp contrast to Queijo do Lubango’s mild saltiness. Their juiciness and slight acidity refresh the palate. Ripe figs or a spoonful of fig jam offer a deeper, honeyed sweetness that complements the cheese’s creamy texture. These pairings are simple yet elegant, perfect for a cheese board.
Roasted bell peppers or a tomato and onion salad bring a savory, slightly acidic component. The sweetness of roasted carrots or pumpkin also pairs wonderfully. For a local Angolan touch, serve with fresh mango slices or a side of funge, a cornmeal porridge. These combinations highlight the cheese’s adaptability to both sweet and savory accompaniments.
Queijo do Lubango Suitable Meat and Fish dishesshesGrated Queijo do Lubango melts beautifully over grilled chicken or roasted pork dishes. It adds a creamy, salty layer that enhances the meat’s natural flavors. In Angola, it is often used as a filling for savory pastries or empanadas alongside minced meat. This cheese does not overpower but rather complements the primary protein.
It works well in seafood recipes, particularly baked fish dishes where a mild cheese topping is desired. Try it on a grilled tuna steak or incorporated into a shrimp and cheese sauce. The cheese’s melting quality makes it ideal for sandwiches with cured ham or roast beef. Its versatility allows it to be used in both traditional Angolan and international cuisines.
Presentation of Queijo do LubangotionRemove Queijo do Lubango from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18°C to 20°C, where its flavors and aromas are most pronounced. Serve it on a simple wooden board or a slate plate to let its color stand out. Arrange the cheese in slices or small wedges for easy picking.
Use a sharp cheese knife for cutting and a separate soft knife for spreading if serving with bread. Label the cheese if part of a larger board to educate guests about its origin. Pair it with the suggested fruits, nuts, and breads for a visually appealing and balanced presentation. Always ensure the cheese is the centerpiece, not overshadowed by too many competing elements.
Lubango Cheese and Sweet Potato Empanadas
These empanadas are a beloved Angolan snack, combining local ingredients with the creamy texture of Queijo do Lubango. The sweetness of the potato balances the saltiness of the cheese perfectly. They are ideal for parties, picnics, or as a hearty appetizer. This recipe yields about 12 empanadas.
You can bake or fry them according to your preference, though baking offers a lighter option. Serve them warm with a fresh tomato salsa or a simple green salad. The dough is versatile and can be made ahead of time. This dish truly celebrates the fusion of Portuguese and Angolan culinary traditions.
- 250g all-purpose flour
- 100g butter, cold and cubed
- 60ml cold water
- 1 tsp salt
- 200g Queijo do Lubango, grated
- 1 medium sweet potato, boiled and mashed
- 1 small onion, finely chopped
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- Preheat your oven to 190°C and line a baking sheet with parchment paper.
- In a bowl, mix flour and salt. Rub in the cold butter until the mixture resembles breadcrumbs.
- Gradually add cold water and knead until a smooth dough forms. Wrap and chill for 30 minutes.
- Sauté the onion until soft. Mix with mashed sweet potato and grated cheese. Season well.
- Roll out the dough thinly and cut into 12 cm circles.
- Place a spoonful of filling on one half of each circle. Fold over and seal edges with a fork.
- Brush with beaten egg and bake for 20-25 minutes until golden brown.
- Let cool for a few minutes before serving.
Grilled Chicken with Lubango Cheese Sauce
This main course showcases how Queijo do Lubango can transform a simple grilled chicken into a luxurious dish. The cheese sauce is creamy and mild, allowing the chicken’s flavor to remain the star. It pairs wonderfully with rice or roasted vegetables. It is a quick yet impressive recipe for a weeknight dinner or casual entertaining.
The sauce comes together in minutes and uses basic pantry staples. You can also use this sauce for pasta, vegetables, or as a dip. The key is to grate the cheese finely so it melts smoothly into the béchamel. This recipe serves four people generously.
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 300ml whole milk, warmed
- 150g Queijo do Lubango, finely grated
- Salt, pepper, and a pinch of nutmeg
- Fresh parsley, chopped (for garnish)
- Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until cooked through. Set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in the warm milk until smooth. Cook, stirring, until the sauce thickens.
- Reduce heat to low and stir in the grated cheese until fully melted and smooth.
- Season the sauce with salt, pepper, and a pinch of nutmeg.
- Slice the grilled chicken and arrange on plates. Pour the cheese sauce over the top.
- Garnish with fresh parsley and serve immediately.