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Cheese from Portugal, Trás-os-Montes
Raw milk from Serrana goats is set with animal rennet, and curdling must take place within 40–60 minutes; the curds are then strained slowly. The cheese ripens at least 60 days, or 90 days for the harder Velho, at 5–12 °C and 70–85 % relative humidity.
| Raw goat milk | Pure milk of Serrana goats reared in the area[oj-2012] |
| Animal rennet | [oj-2012] |
| Edible salt | [oj-2012] |
| Olive oil and paprikaoptional | For coating the Velho, which turns the rind red[oj-2012] |
| Starter | In a 2024 study of seven artisanal Transmontano cheeses, the authors say starter cultures and rennet supported the fermentation and coagulation. |
Total time across the recorded steps: 2 months
What changes: Starting material: raw milk from Serrana goats, pH 6.5 to 6.9
Output: raw 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 milk from Serrana goats is set with animal rennet, and curdling must take place within 40–60 minutes; the curds are then strained slowly. The cheese ripens at least 60 days, or 90 days for the harder Velho, at 5–12 °C and 70–85 % relative humidity. Made in 4 steps over 2 months. The longest step, ripen, takes at least 2 months (European Commission 2012) and runs at 5–12 °C (European Commission 2012). Lactococcus, Streptococcus and Lactobacillus does most of the fermenting.
| Main step | at least 2 monthsSet[oj-2012] | Ripen |
|---|---|---|
| Temperature | 5–12 °CSet[oj-2012] | Ripen |
It is made only from the raw milk of one goat breed, the Serrana, set with animal rennet, where Castelo Branco is set with plant rennet. The Velho may be coated in olive oil and paprika.
Made from raw milk; the specification requires at least 60 days of ripening, or 90 days for Velho, at 5–12 °C and 70–85 % relative humidity. 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.
Every number is labelled with how it is known. How this atlas is made
The cooperative of Serrana goat milk producers at Mirandela (LEI CRAS) filed the application for the name, received by the Commission on 22 November 1995. The PDO was registered by Commission Regulation (EC) No 1263/96 of 1996. An amendment application published on 9 June 2012 added the Velho type, allowed semi-hard cheeses, set the 40–60 minute curdling time and extended the area to Alijó, Vimioso and part of Bragança; Regulation (EU) No 436/2013 of 7 May 2013 approved it.
