Cheese Of Alentejo

Definition and Scope

The Alentejo Region is a historical province in southern Portugal renowned for its distinctive cheese-making traditions. This area’s cheeses are primarily crafted from raw sheep’s milk, reflecting the local pastoral economy. They are protected under European designations like PDO, ensuring authenticity and regional specificity.

These cheeses are categorized by their aging process, ranging from fresh to cured varieties. The scope includes artisanal farmstead productions alongside smaller commercial operations. Their unique characteristics are intrinsically linked to the Alentejo’s specific terroir and climate.

Production Techniques

Traditional production begins with raw milk from local sheep breeds, such as the Merino. The milk is coagulated using cardoon thistle rennet, a regional signature. This method imparts a subtle bitterness and distinct texture to the final product.

Cheeses are molded by hand and pressed to achieve their characteristic shape. Salting is typically done with dry sea salt, followed by an aging period in controlled cellars. The aging duration, from a few weeks to over a year, directly defines the cheese’s final style and intensity.

Sensory Profile

Alentejo cheeses present a semi-soft to hard texture depending on their age. The paste is typically pale yellow with a firm, sometimes crumbly consistency in aged versions. A thin, natural rind develops, often showcasing the imprint of the traditional baskets used for molding.

The flavor profile is complex, starting with lactic and buttery notes in younger cheeses. Aged varieties develop pronounced nutty, savory, and peppery flavors with a lingering finish. The use of thistle rennet contributes a unique, slightly herbaceous and bitter undertone.

Culinary Uses

These cheeses are versatile in Portuguese cuisine, often served as a table cheese with robust Alentejo bread. Younger cheeses are ideal for melting in traditional dishes like “Açorda” or on grilled meats. Their bold flavor stands up well to the region’s full-bodied red wines.

Aged Alentejo cheese is frequently grated over soups, pasta, and rice dishes. It pairs excellently with quince paste, figs, and almonds as part of a dessert course. The cheese’s structural integrity makes it suitable for cooking at high temperatures without excessive oil separation.

Regional Examples

Queijo Serpa is a celebrated PDO cheese from the Alentejo, known for its intense aroma and creamy to semi-hard texture. It is produced in the Serpa municipality using raw Merino sheep milk and cardoon rennet. The cheese has a protected designation, guaranteeing its traditional production methods.

Queijo de Évora is another prominent PDO example, characterized by its harder texture and stronger, saltier flavor profile. It originates from the Évora district and undergoes a longer aging period. Both Serpa and Évora exemplify the regional diversity within Alentejo’s cheese-making heritage.

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