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Cheese from Portugal, Alto Alentejo
Raw milk of Merino Branca ewes is curdled with an infusion of cardoon flowers. The curd is drained slowly, moulded, pressed and salted on the surface, then ripened in two phases, cool and humid and then a little warmer, for 45–60 days in all.
| Raw ewe milk, unmixed, from the Merino Branca breed | [nisa-sum][pereira2026] |
| Infusion of cardoon flowers (Cynara cardunculus L.)15 g of dried flower in 500 mL of water for the infusion, in one study | The coagulant named in the registration[nisa-sum][dias2021] |
| Salt14 g per litre of milk, in one study | [dias2021] |
| Starter | none; no starter culture is used |
Total time across the recorded steps: 45 days – 2 months
What changes: An infusion of cardoon flowers curdles the raw ewe milk in the vat
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 of Merino Branca ewes is curdled with an infusion of cardoon flowers. The curd is drained slowly, moulded, pressed and salted on the surface, then ripened in two phases, cool and humid and then a little warmer, for 45–60 days in all. Made in 6 steps over 45 days – 2 months. The longest step, second ripening, takes 30–40 days (Pereira C.D 2026) and runs at 10–14 °C (Pereira C.D 2026). Lactic acid bacteria native to the raw ewe milk; no starter culture or pasteurisation is used and Lactococcus lactis and Leuconostoc mesenteroides, the most common bacteria by sequencing, with Lactiplantibacillus plantarum do most of the fermenting.
| Main step | 30–40 daysReported[pereira2026] | Second ripening |
|---|---|---|
| Temperature | 10–14 °CReported[pereira2026] | Second ripening |
| Acidity | pH 4.8–5.7Reported[pereira2026] | Second ripening |
Curdled only with cardoon and made from the milk of one breed, Merino Branca, unmixed with other milk; ripened in two humid phases for 45–60 days.
The milk is raw and no starter culture is used. In PDO cheeses, lactococci and lactobacilli reached 9.01 log CFU/g, the pH was 4.84–5.74 and the water activity 0.942–0.960. These figures do not show it is safe. The same review names possible survival of Listeria monocytogenes as a leading safety issue in raw-milk cheeses. It says growth is generally inhibited in semi-hard cheeses, which is how it describes Nisa. It also reports two multidrug-resistant isolates among 145 enterococci from Azeitão and Nisa cheeses, notes that no infections have been reported from PDO cheese, and passes on a call for resistance surveillance. ANSES, the French food-safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheese, except cooked pressed kinds such as Gruyère, which Nisa is not.
Every number is labelled with how it is known. How this atlas is made
The PDO application, made under Portuguese rules of 1993 (Decreto Regulamentar 6/93 of 16 March), says the cheese is established by the use and know-how of the local people, who kept the traditional way of making it. It was entered in the EU register of protected designations of origin by Commission Regulation (EC) No 1107/96 of 12 June 1996.
