Queijo de Azeitão Cheese from Portgual
Discover Queijo de Azeitão, a traditional Angolan cheese. Learn about its unique flavor, texture, and culinary uses in this quick guide.
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Straw Wrapped Cheese
Definition and Scope
Straw wrapped cheese refers to a category of cheeses encased in dried cereal straw during aging. This traditional technique originated in European farming communities as a practical storage solution. The method primarily applies to soft-ripened or semi-soft cow’s milk cheeses.
The straw wrapping creates a unique microenvironment that influences moisture retention and rind development. It distinguishes these cheeses from waxed, cloth-bound, or brine-washed varieties. This category includes both artisanal farmstead productions and modern interpretations of the style.
Production Process
Producers hand-wrap young cheese wheels in clean, food-grade straw after initial draining. The straw casing is typically secured with natural twine or raffia before aging. This wrapping occurs after brining or dry salting the cheese surface.
During aging, the straw allows controlled air exchange while protecting the developing rind. The cellulose in straw absorbs excess moisture while preventing surface hardening. Aging periods range from three weeks to several months depending on the desired texture.
Sensory Profile
Straw wrapped cheeses develop earthy, mushroomy aromas with hay-like undertones. The paste typically exhibits a supple, creamy texture with occasional small eyes. Flavors range from mildly lactic to robustly savory with mineral notes.
The straw contact imparts subtle vegetal and grain characteristics to the rind. These cheeses generally lack the pungency of washed-rind varieties. The finish often carries notes of cellar and fermented grasses.
Culinary Applications
These cheeses perform well on cheese boards where their rustic appearance adds visual interest. They pair excellently with crusty bread, dried fruits, and nutty crackers. The straw-wrapped format makes them particularly suitable for whole presentation.
In cooking, they melt smoothly into sauces and gratins while maintaining flavor complexity. They complement full-bodied white wines and farmhouse ales. The edible rind contributes texture and depth when incorporated into dishes.
Regional Examples
France produces Vacherin Mont d’Or, a celebrated straw-wrapped cheese from the Jura region. This seasonal cheese features a spruce band around its straw casing. It achieves a famously spoonable texture when ripe.
Italian traditions include Testun al Fieno from Piedmont, wrapped in mountain hay. Swiss versions sometimes incorporate alpine grasses into their wrappings. Modern American creameries have adapted the technique for original creations.