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Cheese from Portugal, Beira Baixa
Raw milk from Merino and other local ewes is set with a cardoon (thistle) preparation at 28–36 °C in 40–90 minutes. The curd is cut to the size of rice grains, packed into moulds and pressed until the whey is gone, then salted and cured for at least 40 days. Cured over 90 days it becomes "Velho" (old).
| Raw ewe milk | Only ewe milk for this type; processed straight after milking or kept at 6 °C at most[bb-oj2020] |
| Cardoon preparation (Cynara cardunculus) | The only coagulant for the Castelo Branco type; the Amarelo and Picante types use animal rennet[bb-oj2020] |
| Salt | Spread on the surface, mixed into the curd or milk, or by brine; amount set by the maker[bb-oj2020] |
Total time across the recorded steps: 40 days
What changes: Starting material: raw milk from local ewes, used fresh from milking
Output: raw ewe milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw milk from Merino and other local ewes is set with a cardoon (thistle) preparation at 28–36 °C in 40–90 minutes. The curd is cut to the size of rice grains, packed into moulds and pressed until the whey is gone, then salted and cured for at least 40 days. Cured over 90 days it becomes "Velho" (old). Made in 6 steps over 40 days. The longest step, cure, takes at least 40 days (European Commission 2020) and runs at 8–14 °C (European Commission 2020). Lactococcus lactis and Lactiplantibacillus plantarum, Loigolactobacillus coryniformis, Lactococcus piscium, Streptococcus thermophilus and Lacticaseibacillus zeae do most of the fermenting.
| Main step | at least 40 daysSet[bb-oj2020] | Cure |
|---|---|---|
| Temperature | 8–14 °CSet[bb-oj2020] | Cure |
| Acidity | pH 4.7–5.9Measured[cardinali2022] | Cure |
The only one of the three Beira Baixa cheeses made from ewe milk alone and set with cardoon; the Amarelo and Picante types use animal rennet and may include goat milk. It cures at least 40 days, against 120 days for Picante.
Made from raw ewe milk, which must be worked at once or kept at 6 °C or below. The amended specification adds milking hygiene rules, so milk not collected within two hours must be cooled to below 6 °C, and refrigerated milk in transport must not exceed 10 °C. It also says the Castelo Branco types can be kept frozen between −1 °C and −18 °C for an extended period. The minimum cure is 40 days. ANSES, the French food safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
The 2020 EU amendment document ties Beira Baixa cheesemaking to transhumance. It cites Ribeiro (1941) for a migration that began in November, when the dairy herds moved to the Campinas da Idanha, the Campo Albicastrense and the Cova da Beira, and Antunes et al. (1943) for cheesemaking spreading from the Montes Hermínios to the Castelo Branco region through these periodic migrations. It also quotes Prego (1906, Manteigas e Queijos) praising the mixed goat and sheep cheeses of Beira Baixa. Regulatory Decree 22/88 of May 1988 created the demarcated region and defined how the three cheeses are made. They were registered together as a PDO in 1996 under Regulation (EC) No 1107/96, and Regulation (EU) 2021/245 of 11 February 2021 approved the change of name to "Queijo da Beira Baixa", with Amarelo, Castelo Branco and Picante as its types.
