Queijo de Serpa Cheese from Portugal
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Amanteigado Cheese
Definition and Scope
Amanteigado cheese is a Portuguese soft cheese known for its creamy, spreadable texture. The name translates to “buttered” in Portuguese, describing its rich mouthfeel. This cheese belongs to the category of high-moisture fresh cheeses, typically consumed young.
It falls under the broader classification of lactic-set cheeses, where acid coagulation plays a primary role. The scope includes artisanal varieties made from raw or pasteurized milk. These cheeses are distinguished by their minimal aging period and high moisture content.
Production Process
Amanteigado production begins with gentle lactic fermentation of milk at controlled temperatures. Rennet is added in small quantities to facilitate slow coagulation over 12-24 hours. The resulting curd is delicately handled to preserve its fragile structure.
The cheese is lightly salted and drained in molds without pressing. This minimal processing maintains the high moisture content characteristic of the style. Final products are typically aged for just 1-3 weeks before distribution.
Sensory Profile
Amanteigado presents a pale ivory color with a smooth, glossy surface. Its texture is exceptionally creamy and yielding, often described as spoonable. The cheese lacks a rind and maintains uniform consistency throughout.
Flavor profiles range from mildly tangy to buttery with subtle lactic notes. Aroma is fresh and milky without strong pungency. The mouthfeel is distinctly rich and coating, melting readily at room temperature.
Culinary Applications
This cheese serves primarily as a table cheese, often spread on crusty bread or crackers. Its creamy consistency makes it ideal for incorporating into sauces and dips. The mild flavor complements rather than overwhelms accompanying ingredients.
Amanteigado pairs well with fruit preserves, honey, and light wines. It should be consumed shortly after purchase due to its perishable nature. The cheese is rarely used in cooking applications requiring structural integrity.
Regional Examples
The style originates from Portugal’s northern regions, particularly Trás-os-Montes. Local variations exist based on milk source, with goat’s milk versions showing more pronounced acidity. Traditional production remains concentrated in small dairy operations.
Similar styles include French fromage blanc and Italian stracchino. However, Amanteigado maintains distinct characteristics through specific fermentation techniques. Protected designation of origin status applies to certain regional iterations.