Where To Buy Serra Da Estrela Cheese | Serra Da Estrela Queijo : Yummy Portuguese Sheep Cheese To Eat With A Spoon !!! Give It A Try !!! 18 개의 정답

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Probably the most well know Portuguese cheese, this cheese from Serra da Estrela (Estrela mountain) is made out of sheep milk. This cheese is quite salty and intense. Really goes well with bread, fresh one or toasted bread. You can also try with crispbread or crakers. You have to open it with a knife and use a spoon to eat it.
This type of cheese comes from the mountain where sheep are living freely outsidde.
Portugual is a paradise for cheese lovers. The variety of cheeses is impressive and you can find really different ones. The best place to buy nice cheese are the market and local producers. In Setúbal in the Mercado do Livramento you can find several cheese shop.

This is, quite probably, the most famous cheese from Portugal. Serra da Estrela cheese hails from the highest mountain in mainland Portugal, an area traditionally known for pastoral farming. Here graze the sheep that produce the milk used for this raw milk cheese, curdled with thistle flower and thus being considered a vegetarian cheese. Nowadays, the production of Serra da Estrela cheese is still artisanal and, being a product that has been granted PDO (Protected Designation of Origin) status by the European Union, follows rather strict rules.
Serra da Estrela cheese has a maturation period of at least thirty days. Even though it can be cured until it’s hard (look for Queijo Serra da Estrela Velho), the most popular version of it is soft and buttery. In fact, you wouldn’t be able to cut it into slices. Instead, we customarily cut an opening on the surface of the cheese ball and scoop out its gooey content, to be spread on bread or toast. Expect a rich texture and intense long-lasting flavor.

This cheese goes really well with some Portuguese wine, especially dry white wine.
Bom apetite !!🍽

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Serra da Estrela DOP – Peacock Cheese

Serra da Estrela is a raw sheep’s milk cheese made with Bordalaira ewe’s milk and coagulated with thistle. Serra da Estrela is eaten in two s ― buttery and …

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Date Published: 1/20/2021

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How do you serve Serra da Estrela cheese?

I prefer Serra da Estrela cheese when it’s still young and gooey. You can slice it and eat it, rind and all, alone or with bread and possibly some home made jam. Another popular way of tackling a whole cheese is to carve a circle out of the top to make a lid.

What is the best cheese in Portugal?

How long does Portuguese cheese last?

How do you eat Portuguese cheese?

How to eat it: Queijo de Évora usually comes as a starter in most Portuguese restaurants. Slice the cheese and eat it with some bread or just by itself. It’s okay to eat the rind!

What is halloumi called in Portugal?

Queijo coalho or queijo-de-coalho (Portuguese pronunciation: [ˈkejʒu ˈkwaʎu], literally “cheese curd”) is a firm but very lightweight cheese produced in Northeastern Brazil, with an almost “squeaky” texture when bitten into (similar to cheese curds).

What is Cheddar cheese in Portugal?

Sao Jorge cheddar cheese is a Portuguese cheddar made from cow’s milk. The cheese is named after the island in the Azores of the same name (Saint Jorge). The flavor of Sao Jorge is tangy yet subtle with slightly peppery notes.

What cheese is made in Portugal?

Rabaçal cheese is another one of Portugal’s most famous cheeses, produced in a village near Coimbra, Rabaçal. This white cheese is a hard, mature cheese and is hand produced from a mixture of sheep’s milk and goat’s milk.

What kind of cheese is Serra da Estrela?

Serra da Estrela (Queijo Serra da Estrela) DOP is the king of Portuguese cheese and has been made for centuries by shepherds in the mountains of Serra da Estrela. It is a sheep’s milk cheese prepared using Bordalaira ewe’s milk. The raw milk is coagulated with thistle rennet.

How do you make Serra da Estrela cheese?

Quejio Serra da Estrela

To make the cheese, the milk is curdled for 45 minutes at 30°C with the addition of the rennet. The curds are slowly drained, and the individual cheese forms are aged at a temperature of 6-12°C in 80-95% humidity. During the aging, the cheeses are washed and turned frequently.

Is Serra cheese pasteurized?

How To Make And Eat Serra Da Estrela Cheese

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One of Portugal’s gastronomic highlights is Serra da Estrela cheese. Its by-product, requeijão (like ricotta) is rather yummy, too. Thanks to a cheese-making workshop, I now know how they’re made, although I won’t be trying this at home.

According to Maria do Céu, who has been making Serra da Estrela cheese since she was twelve and knows a thing or two about it, my hands are too hot! And unlike the cheese factory at Casa da Insua near Viseu, I haven’t got the equipment. Or the sheep. Or the patience. The workshop, however, was interesting and fun.

If you’re only interested in the finished product, scroll down to the end of the post for tips on eating Serra da Estrela cheese. Otherwise, here’s the 10-step process:

Step 1. Milk the sheep

We missed this stage, which happens very early in the morning. If you are prepared to get up at dawn, you can have a go at milking a sheep.

Step 2. Curdle the milk

Add ground thistle petals and salt to the sheep’s milk using a cotton sheet to strain the mixture. Leave to curdle for 30 minutes.

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Step 3. Separate the curds and whey

Scoop the curdled milk into a clean cotton cloth, gather the ends and start gently squeezing the liquid from it. The liquid (whey) runs out of a spout at the end of the table into a bucket. Then it gets boiled to make requeijão (soft, fresh cheese).

Step 4. Mash the curds

This is my favourite part. Once you’ve squashed most of the liquid from your bundle, you empty the contents onto the metal table and massage it with your hands to remove any big lumps. The texture is wonderfully soft without being slimy.

Step 5. Remove air pockets

Place a cloth over a cylindrical tub then scoop up handfuls of curds until the tub is piled high. Then gather the ends of the cloth and gently squash the excess liquid out. Once that’s done, spread the cloth smoothly over the top of the cheese and press down gently with the flat of your hands, pushing down at the edges with your fingertips.

This is the part where Maria declares my hands to be too hot for this kind of work. Oh, well. I’ve resigned myself to never being a master cheese maker. I’m very good at eating it though.

Step 6. Turn it over

At this point, you get to see what you’ve made by flipping the tub over and revealing the solid lump of cheese. Admire it, then turn it upside down and put it back in the tub, not forgetting to spread the cloth over the top of the tub first.

Step 7. Label it

Each cheese gets a production sticker which disintegrates over time, leaving a number impregnated in the rind so that any problems can be traced back.

Step 8. Wrap it and wait

To help the cheese retain its form during the maturing process, it needs to be wrapped around the sides with muslin bandages. Once wrapped, it gets placed on wooden shelves and left to settle. Any remaining liquid seeps out over time and after 30 days, it’s ready to eat.

Batch number on Serra da Estrela cheese Serra da Estrela cheese maturing Mature Serra da Estrela Cheese

Step 9. Wash it

During the curing process, it’s normal for a little mould to form on the rind. This gets carefully washed off and the cheese is re-bandaged and then either gets sold or goes back to the curing cupboard for further maturing.

Step 10. Eat it

Obviously, this is the best bit, especially as we didn’t have to wait 30 days to taste the cheese we made. In true Blue Peter style, there was one they’d made earlier waiting for us to tuck into after our hard work.

How to eat runny cheese

I prefer Serra da Estrela cheese when it’s still young and gooey. You can slice it and eat it, rind and all, alone or with bread and possibly some home made jam.

Another popular way of tackling a whole cheese is to carve a circle out of the top to make a lid. You then have a pot of gooey goodness to take spoonfuls from. If you manage not to eat it all in one go, put the lid back on until next time.

If you like your cheese runny, look out for the word amanteigada on labels and give the cheese a gentle squeeze to assess its softness before buying.

How to eat the hard stuff

Some people prefer their cheese a bit harder and stronger in flavour so you can buy it at various stages of maturity, up to the rock hard lumps that have been sitting there for a year. At this point, the cheese is very dry and is best enjoyed with olive oil and a glass of red wine

How to eat the soft, fresh cheese

Requijão on the other hand only lasts for about a week before turning sour. It’s a popular starter, breakfast or dessert in Portugal and is often served with honey, marmelada (solid quince jam) or home made pumpkin jam. It’s delicious on fresh crusty bread, too.

I’d like to thank Visit Centro for inviting me on this cheese-tastic workshop, and the staff at Casa da Insua for showing me how to make my favourite cheese.

If you’d like to have a go at making Serra da Estrela cheese, or just watch the experts in action, you can arrange it through Casa da Insua.

For more about the beautiful area this cheese originates from, read Why the Serra da Estrela is the Star of Central Portugal.

✕ BEFORE YOU GO… If you’re interested in visiting or moving to Portugal, why not get my free insider tips and resources? These emails include new blog posts and relevant products, services and special offers. Almost done! Just one more essential step to go. Please check your email and click the link to get access to my insider tips for Portugal by email. If you can’t see the email in your main inbox, check your ‘spam’ folder or ‘promotions folder if you use Gmail, just in case your email filters have been working overtime.

10 Portuguese cheeses you must taste

10 Portuguese cheeses you must try

This one goes out to all the cheese lovers out there! If you still didn’t know that Portugal is cheese heaven, it’s about time you start exploring all the different cheeses that our country has to offer. For a small territory, Portugal boasts a rich variety of options, both from the mainland and our Atlantic islands.

From well-known cheeses you can find in the supermarkets, to small artisanal producers who you will only be able to come across regionally, in local food markets or in specialized stores, there’s plenty to discover. And the good news is that, there’s no shortage of good Portuguese wine to wash it all down in one of food history’s best pairings: cheese and wine!

Are you looking forward to traveling to Portugal, trying our best cheeses and digging into the wonders of Portuguese cuisine? Allow us to welcome you in Lisbon and introduce you to the best flavors of our country!

If you’d like to take your research further, we recommend visiting good Lisbon-based cheese stores such as Queijaria in Príncipe Real or Manteigaria Silva, with locations both in Rossio and inside Time Out Market.

Without further ado, these are some of the best cheeses from Portugal:

1. Serra da Estrela cheese

This is, quite probably, the most famous cheese from Portugal. Serra da Estrela cheese hails from the highest mountain in mainland Portugal, an area traditionally known for pastoral farming. Here graze the sheep that produce the milk used for this raw milk cheese, curdled with thistle flower and thus being considered a vegetarian cheese. Nowadays, the production of Serra da Estrela cheese is still artisanal and, being a product that has been granted PDO (Protected Designation of Origin) status by the European Union, follows rather strict rules.

Serra da Estrela cheese has a maturation period of at least thirty days. Even though it can be cured until it’s hard (look for Queijo Serra da Estrela Velho), the most popular version of it is soft and buttery. In fact, you wouldn’t be able to cut it into slices. Instead, we customarily cut an opening on the surface of the cheese ball and scoop out its gooey content, to be spread on bread or toast. Expect a rich texture and intense long-lasting flavor.

🍷Pair with dry white wine. This type of wine will complement the saltiness and intensity of the cheese. Serra da Estrela cheese also pairs beautifully with sweet late harvest white wines.

2. São Jorge cheese

The Atlantic archipelago of Azores is famed for its natural landscapes, green pastures and grass fed cattle. Apart from high quality beef, Azorean cows and local human talent are responsible for the most sought after cheese of the Portuguese islands: Queijo São Jorge. This is a dairy cheese cured at room temperature until it reaches a firm consistency. Usually it is cured for at least three months but the most appreciated varieties, just like it happens with Parmigiano Reggiano from Italy, for example, are the more aged ones. The longer the cure the higher the price, but the flavor packed crystals that form inside this PDO Azorean speciality are indeed worth it.

Queijo de São Jorge has been produced in the Azores since the 15th century and it is, nowadays, one of the favorite dairy cheeses across Portugal. Oftentimes, when it doesn’t get the PDO certification seal, it is simply referred to as queijo da ilha, that is, island cheese. When you say this, locals will know immediately what cheese you are talking about, even though there are indeed other cheeses from the islands – see below!

🍷Being a robust cheese, São Jorge goes well with red wine aged in oak barrels.

3. Rabaçal cheese

The mix of goat and sheep milk, curdled with the aid of rennet, gives origin to this semi-hard white cheese. This PDO cheese is produced in the town that gives it its name, Rabaçal, near Coimbra.

While its looks with scattered small holes make it a recognizable speciality on the Portuguese table, it really is its taste that sets it apart. The goats and sheep around Rabaçal feed a lot on costmary herbs, that being so aromatic make for a very distinct fragrance on the milk and, thus, also on the finished cheese that is cured for a minimum period of twenty days.

🍷Choose a wine from the same region and experience what the centre of Portugal tastes like. Red wines from Bairrada are a great option!

4. Transmontano goat cheese

Queijo de Cabra Transmontano is a PDO cheese that can only be made with raw milk from the Serra breed of goats. Expect an intense white cheese with rather hard consistency, that is left to mature for at least sixty days at a medium-low temperature. The semi-curado variety will be the youngest, while velho stands for harder cheese usually matured between ninety days and two years, also commonly rubbed with olive oil or paprika.

This goat cheese from the northern mountainous region of Trás-os-Montes has a clean flavor, intense aroma and slightly spicy after-taste. Best enjoyed with rye bread, like traditionally done in the localities of its origin.

🍷Choose red wine from Trás-os-Montes. Grape varieties grown in this region include Touriga Nacional, Bastardo, Malvasia Preta, Mourisco Tinto, among others.

5. Évora cheese

As its name suggests, this is a cheese from the city of Évora, in the southern Portuguese region of Alentejo. It is made with raw sheep milk from the local breed Merina Branca. As this is a PDO cheese, no other breed can be used in the process. To curdle the milk, thistle flower is added to milk warmed using a wood fire. You can find Queijo de Évora in semi-hard and hard varieties, left to cure between thirty to ninety days, in small cheese wheels no bigger than 300 grams.

This cheese has a slightly acidic flavor that gets more intense in the harder more mature varieties. Traditionally it is preserved in olive oil inside terracotta bowls.

🍷As this is a full-bodied cheese, it requires a well-structured wine to go along with it. Thankfully, Alentejo is one of the most prosperous wine regions of Portugal, so there are plenty of white and red options to discover.

6. Azeitão cheese

Along with Queijo da Serra, Azeitão cheese is one of the most beloved cheeses across Portugal. Blending acidity, salty and slightly spicy flavors, we could say it’s a rather complex cheese. It was distinguished as one of the 50 best gastronomic products in the world at the Great Taste Awards back in 2014.

PDO Azeitão cheese is made from raw sheep milk, cured until it reaches a semi-hard yet buttery consistency, best suited to be spread rather than cut into slices. It is produced in the counties of Palmela, Sesimbra and Setúbal, very close to Lisbon. So if you come to visit us, considering a day trip to the south bank of the Tejo river to visit an artisanal cheese factory and perhaps a winery, would certainly make for an enticing plan! Asked us to design your own customized Country Cheese & Winery Day Trip.

🍷 Contrast the acidity of the cheese with a young white wine. For an even more luxurious experience, pair Queijo de Azeitão with an aged Moscatel de Setúbal.

7. Nisa cheese

If you are into sheep milk cheeses with personality, you have by now gathered that Portugal is indeed a wonder to explore and taste! Queijo de Nisa from the upper Alentejo region is yet another raw milk cheese curdled with an infusion of thistle. It is matured during two distinct phases. Initially, at a lower temperature and, during a second stage, at a slightly warmer temperature no higher than 14ºC. After one to two months of curing, the cheese appears as semi-hard and somewhat yellowish. Its flavor is very intense with an acidic aftertaste.

Nisa cheese is famous for its high quality and for the fact that its production has remained purely artisanal.

🍷Pair with a full-bodied wine to cut through the fat and complement the rich flavor of Nisa cheese.

8. Terrincho cheese

Churra da Terra Quente sheep produce the milk used to make Terrincho cheese, a variety of Portuguese cheese that hasn’t been produced for much longer than one hundred years. You will find Queijo Terrincho in both semi-hard and hard varieties. If you prefer a harder and more intense cheese, look for Terrincho Velho, pictured above.

The sheep graze on grass and this natural diet gives the milk the taste and characteristics that will make for a distinctly flavored cheese, that is yet soft on a palate.

🍷Young Terrincho is an easy to like cheese that goes well with a refreshing and acidic white wine like those made with Arinto grapes. Pair the more pungent Terrincho Velho with red wine like the one made with Trincadeira grapes from Trás-os-Montes, the same region where Terrincho cheese is produced.

9. Castelo Branco cheese

This is a raw sheep cheese, curdled with thistle flower. Its outside appearance is yellow but inside, in the younger varieties left to cure for forty five days, the cheese remains white. The variety Queijo de Castelo Branco Velho is cured for at least ninety days resulting in a harder and darker cheese with stronger and spicier flavor.

Until two centuries ago, the sheep in the areas surrounding Castelo branco were used only for wool production. But ever since the region started producing cheese, mostly to supply the greater Lisbon area, this has become one of the most reputable cheeses in the country.

🍷Remain loyal to the geographical region of origin of this cheese and choose a white wine from Beira Interior. If you are eating young Castelo Branco cheese, pair it with white wine. If you are tasting the ripened variety, velho, you may find that red wine will suit your palate best.

10 Pico cheese

As a place popular for its high standard dairy industry, Queijo de São Jorge couldn’t be the only famous cheese from the Azores. In fact, there are many other quality cheeses being produced in the Portuguese archipelago, but Pico cheese deserves to be highlighted.

Hailing from the small island of Pico, where the highest mountain of Portugal is located, comes a PDO cheese as special as most of the food products that originate here. This is a semi-soft raw cow milk cheese, rather fatty, with a distinct salty and very pleasant flavor.

🍷If you are indulging into Pico cheese, take this as an opportunity to explore the distinctiveness of Pico wines too. The volcanic soil of Pico island surrounded by the saltiness of the Atlantic ocean are behind what could easily be considered the most unique wine region of Portugal!

As someone once said, everything’s fine… when you have cheese and wine! Join us in one of our natively curated food & cultural experiences.

Feed your curiosity on Portuguese food culture:

Quick Introduction To Portuguese Wine (and Portugal’s Wine Regions)

10 best wine bars in Lisbon

Foods you didn’t know were Portuguese

10 typical drinks from Portugal

Fruits from Portugal

Real people, real food. Come with us to where the locals go!

Join us in our natively curated food & cultural experiences.

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Queijo Serra Da Estrela (Sheep’s Milk Cheese, 2lb)

From the mountains of Serra Da Estrela comes one of Portugal’s most famous and appreciated cheeses. Queijo Serra da Estrela is a unique and flavorful cheese made from sheep’s milk. Sheep’s cheese is soft and gooey and has been manufactured in the Serra Da Estrela region for generations. Serra da Estrela Cheese has been granted PDO (Protected Designation of Origin) status in the European Union and has even been added to the international catalogue of endangered heritage foods named Ark of Taste.

Premium cheese, Imported from Portugal

Ships frozen arrives thawed and ready to refrigerate.

Before consuming we recommend letting the cheese “breathe” for a few hours by removing it from the plastic wrap and cheese cloth. If purchasing in the Summer months the cheese may arrive very soft, we recommend refrigerating for three hours before unwrapping.

You can either slice the cheese when immediately removed from the refrigerator or carve a circle out of the top to make a lid and scoop out the cheese once it’s soft (we recommend leaving it out for a few hours to get it very gooey). Put the lid back on until next time (if there is a next time)! The rind is safe to eat.

Each Cheese weighs about 800 grams (Approximately 2lbs)

Brands may vary depending on availability and season

PERISHABLE ITEMS SHIP ON MONDAY, TUESDAY AND WEDNESDAY. If you make your purchase on a Thursday, Friday, Saturday or Sunday your items will be shipped the following Monday, Tuesday or Wednesday depending on sales volumes and inventory.

Serra da Estrela — LA FROMAGERIE

UNPASTEURISED VEGETARIAN RENNET An artisan-made mountain cheese coagulated with rennet extracted from the Cardoon plant (a wild thistle). This is not such a strange idea as the animals are grazing on pastures studded with wild herbs and flowers. The milk will separate into solid curds after about twenty minutes of exposure to the rennet, enough time for the plant to imbue its flavours – sharp, tangy, floral overtones give a delightful contrast to the smoothness of the curds. The rind is smooth and rubbed in oil before being wrapped in muslin to protect it from cracking, a practice we continue in our maturing rooms. Eaten in its younger stages with a spoon, after removing the upper rind, this mature version, though melting on the palate, can be sliced, and is markedly sharper and zestier.

Serra da Estrela DOP

Serra da Estrela (Queijo Serra da Estrela) DOP is the king of Portuguese cheese and has been made for centuries by shepherds in the mountains of Serra da Estrela. It is a sheep’s milk cheese prepared using Bordalaira ewe’s milk. The raw milk is coagulated with thistle rennet. While making this hand-made cheese, curds are broken up by hand. Serra da Estrela is soft, spreadable cheese with a rich, intense flavour. It is available in two types, one is buttery and rich, and another is more mature, firm, and pungent.

Serra da Estrela DOP Cheese

This cheese, dating back to the 12th century, is famous throughout the world for its unique character and intense flavor. Serra da Estrela is a raw sheep’s milk cheese coagulated with thistle rennet. Two styles of the cheese are popular in Portugal ― buttery and rich, oozing once you cut into it, and more mature, firm, and pungent.

Package contains approx. 1lb.

We suggest a 3 day or less shipping for this perishable item at checkout. During warmer months (May to September) we suggest a 2 day expedited or less shipping method. Please be aware that we are located in New England and transit times vary by state.

QUEIJO DA SERRA DA ESTRELA

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Serra da Estrela D.O.P.

Serra da Estrela D.O.P.

Item #: 8256

This cheese, dating back to the 12th century, is famous throughout the world for its unique character and intense flavor. Serra da Estrela is a raw sheep’s milk cheese made with Bordalaira ewe’s milk and coagulated with thistle. Serra da Estrela is eaten in two styles ― buttery and rich where it oozes once you cut into it and more mature, firm, and pungent.

Serra da Estrela DOP Cheese Quinta da Lagoa

Exclusive product marketed by a very limited number of specialty stores. This cheese comes from the milk produced at Quinta da Lagoa, namely from the sheep of the Serra da Estrela breed, thus guaranteeing the quality and the genuineness of the raw material. The stamp “DOP” recognizes, among other things, the production control and its authenticity. The bouquet is soft, clean and slightly acidic, due to the origin and the way of production. It is 100% natural. The net weight of each cheese is ~ 900g.

Award: Silver Medal “Olympics Italy”.

Additional information: Like wine, cheese likes to breathe some time after opening. And it’s even better the next day. In the case of vacuum packaging, its use should be restricted to a few days and its aeration should be guaranteed for one to two days before being consumed. After the first use, freeze it whole, and thaw it to the measure needed of your appetite.

Serra da Estrela DOP

This cheese, dating back to the 12th century, is famous throughout the world for its unique character and intense flavor. Serra da Estrela is a raw sheep’s milk cheese coagulated with thistle rennet. Two styles of the cheese are popular in Portugal ― buttery and rich, oozing once you cut into it, and more mature, firm, and pungent.

Vale da Estrela

750 gr 30€ *

Smooth rind in one piece, uniform, straw yellow with very few or no spots or coloured in paprika and virgin olive oil.

Its consistency is slightly crumbly and unctuous; closed with very few holes or none; orange or brown-coloured, with its colour becoming darker from the periphery to the centre. Strong flavor or slightly strong, clean, slightly spicy/ salty; nice aroma and persistent.

A cheese born in Serra da Estrela PDO and cherished by a long ripening of 120 days at least. You can try it alone in thin slices and together with a good rye bread or corn bread.

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