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Cheese from Portugal, Baixo Alentejo
Unadulterated raw ewe milk is set with an infusion of cardoon flowers. The curd drains slowly, is moulded and salted, and the cheese ripens for at least 30 days. Young Serpa is so buttery it can spread when cut; Serpa Velho, ripened over 180 days, is semi-hard to hard.
| Raw ewe milk | Unadulterated, from the defined area only[oj-2025] |
| Cardoon flower infusion | Cynara cardunculus flowers; the only coagulant allowed[oj-2025] |
| Salt |
Total time across the recorded steps: 30 days
What changes: Starting material: raw ewe milk, with nothing added
Output: unadulterated raw ewe 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
Unadulterated raw ewe milk is set with an infusion of cardoon flowers. The curd drains slowly, is moulded and salted, and the cheese ripens for at least 30 days. Young Serpa is so buttery it can spread when cut; Serpa Velho, ripened over 180 days, is semi-hard to hard. Made in 5 steps over 30 days. The longest step, ripen, takes at least 30 days (European Commission 2025). Lactic acid bacteria, mainly Lactobacillus paracasei/casei in cheeses from PDO producers; Lactococcus is the main genus by sequencing (about 40–60 %), then Leuconostoc and Lactobacillus does most of the fermenting.
| Main step | at least 30 daysSet[oj-2025] | Ripen |
|---|---|---|
| Temperature | 30–31 °CReported[alvarenga2021] | Set with cardoon infusion |
| Acidity | pH 5–5.2Measured[araujo2022] | Ripen |
Serpa is set with cardoon flowers, not animal rennet, and is ripened at least 30 days for a soft, buttery paste that can run when cut.
Made from raw milk and ripened at least 30 days. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The cheese was registered as a PDO on 21 June 1996. The 2025 amendment added Serpa Velho (matured more than 180 days), adjusted the weight, diameter and height ranges, made a casein label mandatory, named cardoon flower as the coagulant, allowed a protective coating, and corrected the area to include the parish of Ermidas do Sado.
