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Cheese from Portugal, Beira Baixa
Raw ewe milk, with up to half raw goat milk, is set with animal rennet at 27–36 °C in 30–60 minutes. The curd is cut with a cheese harp (lira), spread into open hoops and pressed until it holds together, then salted on the surface, in the curd or in brine. It cures at least 40 days, or 90 days for Velho, in a natural room or at 8–14 °C, and the rind turns yellow.
| Raw ewe milk50–100 % of the milk | Merino or other sheep breeds adapted to the region[oj-2020] |
| Raw goat milk0–50 % of the milk | Charnequeira or other goat breeds adapted to the region[oj-2020] |
| Animal rennet | [oj-2020] |
| Salt | Amount judged by the maker[oj-2020] |
Total time across the recorded steps: 40 days
What changes: Starting material: raw ewe milk with up to half goat milk
Output: raw ewe milk, or ewe and goat 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 ewe milk, with up to half raw goat milk, is set with animal rennet at 27–36 °C in 30–60 minutes. The curd is cut with a cheese harp (lira), spread into open hoops and pressed until it holds together, then salted on the surface, in the curd or in brine. It cures at least 40 days, or 90 days for Velho, in a natural room or at 8–14 °C, and the rind turns yellow. 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).
| Main step | at least 40 daysSet[oj-2020] | Cure |
|---|---|---|
| Temperature | 8–14 °CSet[oj-2020] | Cure |
The Amarelo type of Queijo da Beira Baixa uses animal rennet rather than the cardoon of the Castelo Branco type, and may contain up to half goat milk. It is salted less heavily than the Picante type, cures for 40 days rather than 120, and has a yellow rind.
Made from raw milk and cured at least 40 days. A survey of 98 raw-milk cheeses from Beira Baixa makers, bought in shops near Lisbon, found Listeria monocytogenes in 4.1 % of them and Salmonella in one, and said the contamination was potentially related to lapses in hygiene at the makers. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Listeria monocytogenes (4.1 % of 98 retail raw-milk cheeses from Beira Baixa, PDO and non-PDO); Coagulase-positive staphylococci above 10^4 cfu/g (6.1 % of the same samples).
Every number is labelled with how it is known. How this atlas is made
The specification ties the Beira Baixa cheeses to the transhumance of dairy herds, which per O. Ribeiro (1941) began in November toward Campinas da Idanha, Campo Albicastrense and Cova da Beira. A 1906 author already praised the mixed goat and sheep cheeses of Fundão and Penamacor. The three types were registered together as a PDO in 1996 by Regulation (EC) No 1107/96. The national application (files 6/93 and 6C/93) already described the Amarelo type as a ripe cheese of raw ewe milk, pure or mixed with goat milk, set with rennet; it lists Portuguese Order No. 73/90 of 1 February as the national requirement. An amendment applied for in 2020 added the Velho type and its olive-oil and paprika forms, set the milk shares and the coagulation ranges, and added Mação to the area; Regulation (EU) 2021/245 of 11 February 2021 approved it and shortened the name to Queijo da Beira Baixa.
