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Cheese from Portugal, Portalegre district
Raw ewe and goat milk is mixed in set ratios ('mestiço' means mixed), sieved through a white cloth, warmed to 30 °C and set with animal rennet or cardoon. The curd is squeezed in presses, rests about 15 minutes and is salted there; after 3–4 days the cheeses come out and ripen 3–4 weeks. Between days 20 and 25 a cloth dipped in pepper-powder water is wiped over them.
| Raw ewe and goat milk | Mixed in the dairy in ratios of 20:80, 40:60 or 60:40[oj-1999][pereira2026] |
| Animal rennet or cardoon (Cynara cardunculus) | In proportions set by tradition and each maker's own practice[oj-1999] |
| Salt | Put on in the traditional way while the cheeses are still in the presses[oj-1999] |
| Pepper powder and water | Wiped on the tops and sides with a cloth between days 20 and 25 of ripening (the registration says this gives the typical colour and taste)[oj-1999] |
Total time across the recorded steps: 24 days – 32 days
What changes: Starting material: raw ewe and goat milk, sieved through a white cloth
Ewe and goat milk are mixed in the correct proportions and sieved through a special white cloth. Output: sieved mixed raw 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 and goat milk is mixed in set ratios ('mestiço' means mixed), sieved through a white cloth, warmed to 30 °C and set with animal rennet or cardoon. The curd is squeezed in presses, rests about 15 minutes and is salted there; after 3–4 days the cheeses come out and ripen 3–4 weeks. Between days 20 and 25 a cloth dipped in pepper-powder water is wiped over them. Made in 7 steps over 24 days – 32 days. The longest step, ripen, takes 21–28 days (European Commission 1999).
| Main step | 21–28 daysSet[oj-1999][pereira2026] | Ripen |
|---|---|---|
| Temperature | 30 °CSet[oj-1999] | Warm to 30 °C, stirring with a fataça |
The milk is always a mix of ewe and goat in fixed ratios, either rennet or cardoon may set it, and the rind is coloured with pepper water near the end of a short ripening.
Made from raw milk with a ripening of 3–4 weeks. The registration says success depends on the cheesemaker's skill in keeping temperature and ventilation right; it gives no pH or safety limits.
Every number is labelled with how it is known. How this atlas is made
The registration cites dairy experts who wrote about the cheese in 1901 and 1905, and describes making it in the Portalegre district as a way to keep milk in a remote area. The PGI regulation was published in the Official Journal on 6 June 2000.
