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Cheese from Portugal, Beira Baixa
Raw ewe or goat milk, in any mix, is set with animal rennet at 27–36 °C, cut with a cheese harp, pressed in hoops and salted heavily, often in stages. The cheeses are then stacked under salt in a 'castelo' for 2–3 weeks and laid on edge on beds of rye straw, curing for at least 120 days. The result is a rindless, hard, greyish cheese that is very salty and sharp.
| Raw ewe milk0–100 % of the milk | Merino or other breeds adapted to the region[oj-2020] |
| Raw goat milk0–100 % of the milk | Charnequeiro or other breeds adapted to the region[oj-2020] |
| Animal rennet | [oj-2020] |
| Salt | Applied heavily, once or in several stages, and again to cover the curing stack[oj-2020] |
| Rye straw | Bedding for the curing stacks[oj-2020] |
Total time across the recorded steps: 4.4 months – 4.6 months
What changes: Starting material: raw ewe or goat milk, alone or mixed
Output: raw ewe and/or 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 or goat milk, in any mix, is set with animal rennet at 27–36 °C, cut with a cheese harp, pressed in hoops and salted heavily, often in stages. The cheeses are then stacked under salt in a 'castelo' for 2–3 weeks and laid on edge on beds of rye straw, curing for at least 120 days. The result is a rindless, hard, greyish cheese that is very salty and sharp. Made in 6 steps over 4.4 months – 4.6 months. The longest step, cure on rye straw, takes at least 3.9 months (European Commission 2020). Lactobacillus plantarum and L. paracasei and Enterococcus faecium, E. faecalis and E. durans do most of the fermenting.
| Main step | at least 3.9 monthsSet[oj-2020] | Cure on rye straw |
|---|---|---|
| Temperature | up to 6 °CSet[oj-2020] | Work the milk straight after milking |
Picante is highly salted, cured in a salt-covered stack and then on rye straw, and must age at least 120 days. It has no rind and may be made from goat milk alone.
Made from raw milk and cured at least 120 days. A survey of 98 raw-milk cheeses from Beira Baixa makers found Listeria monocytogenes in 4.1 % of them and linked contamination to lapses in hygiene. 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, all types).
Every number is labelled with how it is known. How this atlas is made
The 2020 amendment describes the salt-stack and rye-straw curing of Picante as ancient techniques employed at local level and wrote them into the specification. The three Beira Baixa types were registered together as a PDO in 1996 by Regulation (EC) No 1107/96, and Regulation (EU) 2021/245 of 11 February 2021 approved the 2020 amendment.
