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)
- Butter one side of each bread slice.
- Place cheese slices on unbuttered side of four bread slices.
- Add tomato slices and basil if using.
- Top with remaining bread slices, buttered side out.
- Grill in a pan over medium heat for 3-4 minutes per side.
- Press down lightly with spatula until golden and cheese melts.
- 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
- Heat palm oil in a pot over medium heat.
- Sauté onion until translucent, about 5 minutes.
- Add garlic and chili, cook for 1 minute.
- Stir in tomatoes and cook until softened.
- Add beans and stock, simmer for 15 minutes.
- Gently stir in cheese cubes and heat through.
- Season with salt to taste.
- 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.
Queijo do Planalto: Questions and answers
What beverages pair well with Queijo do Planalto?
Queijo do Planalto pairs excellently with Portuguese red wines like Douro or Alentejo varieties. Local Angolan beers such as Cuca or N’gola provide a crisp contrast to its richness. For non-alcoholic options, try sweet mango juice or hibiscus tea to balance the cheese’s saltiness effectively.
What are good substitutes for Queijo do Planalto?
Portuguese Serra da Estrela or Spanish Manchego make excellent substitutes for Queijo do Planalto. For a closer local alternative, look for Angolan Queijo Gouda or Brazilian Queijo Minas. These cheeses offer similar semi-firm textures and mild, salty flavors that work well in the same applications as Queijo do Planalto.
Is Queijo do Planalto safe to eat?
Queijo do Planalto is generally safe when produced under proper hygienic conditions and stored correctly. Some traditional versions use raw milk, so pregnant women and immunocompromised individuals should choose pasteurized varieties. Always purchase from reputable sources and follow storage guidelines to ensure safety.
How long does Queijo do Planalto last?
Fresh Queijo do Planalto should be consumed within a week when refrigerated at 4°C to 8°C. Aged Queijo do Planalto can last 2-3 weeks properly stored in the refrigerator. Always check for any mold growth or off odors before consuming, and discard if it shows signs of spoilage.
Where can I buy authentic Queijo do Planalto?
Look for Queijo do Planalto in specialty cheese shops or African food markets that import Angolan products. Some online retailers specializing in international cheeses may carry it, particularly those focusing on Portuguese or African foods. Verify the PGI status to ensure you’re getting the authentic version from Angola’s highlands.
What is the proper way to cut Queijo do Planalto?
Cut Queijo do Planalto into wedges from the center outward if it’s a cylindrical wheel. Use a sharp knife that’s been warmed in hot water for cleaner slices through the firm texture. For the aged variety, slice against the grain to highlight its crystalline structure and make it easier to eat.
How should I serve Queijo do Planalto for eating?
Serve Queijo do Planalto at room temperature between 18°C and 20°C to appreciate its full flavor profile. Cut it into wedges or slices and pair with crusty bread, tropical fruits like mango, or cured meats. The aged version works particularly well on cheese boards with sweet accompaniments like fig jam.
Does Queijo do Planalto need to be refrigerated?
Yes, Queijo do Planalto should be refrigerated at 4°C to 8°C to preserve its quality and safety. Remove it from the refrigerator about an hour before serving to bring it to room temperature around 18°C to 20°C. This allows its full aroma and flavor to develop for the best eating experience.
What is the best way to store Queijo do Planalto?
Wrap Queijo do Planalto in wax paper or cheese paper and place it in the vegetable drawer of your refrigerator. Keep it at a consistent temperature between 4°C and 8°C to maintain its texture and flavor. Avoid storing it in airtight containers as it needs to breathe to prevent moisture buildup.
How should I use Queijo do Planalto in cooking?
Queijo do Planalto melts beautifully in grilled sandwiches or over traditional stews like feijoada. Grate the aged version to add rich, salty complexity to bean dishes and roasted meats. Its firm texture holds up well when heated, making it versatile for both hot and cold preparations.