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Cheese from Portugal, Terra Quente Transmontana and the upper Douro
Raw milk from Churra da Terra Quente ewes is set with animal rennet at 30–35 °C, and the curds are drained slowly and pressed; a pneumatic press takes 3–5 hours. The salted cheeses ripen at least 30 days at 5–12 °C and are washed to keep the rind smooth. Velho is ripened at least 90 days and may be coated in a paste of red pepper with grape-marc spirit or olive oil.
| Raw ewe milk | Pure milk of Churra da Terra Quente ewes, worked straight after milking[oj-2020] |
| Animal rennet | [oj-2020] |
| Food-grade salt15–20 % of the cheese's weight | As the specification states[oj-2020] |
| Grape-marc spirit or virgin olive oil, mixed with red pepperAbout 250 ml per 1 kg of red pepper | Optional paste for coating Velho, made fresh for each coating[oj-2020] |
Total time across the recorded steps: 3.9 months – 4 months
What changes: Starting material: raw milk from Churra da Terra Quente ewes
Output: 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
Raw milk from Churra da Terra Quente ewes is set with animal rennet at 30–35 °C, and the curds are drained slowly and pressed; a pneumatic press takes 3–5 hours. The salted cheeses ripen at least 30 days at 5–12 °C and are washed to keep the rind smooth. Velho is ripened at least 90 days and may be coated in a paste of red pepper with grape-marc spirit or olive oil. Made in 7 steps over 3.9 months – 4 months. The longest step, age Velho, optionally coated in red pepper, takes at least 3 months (European Commission 2020) and runs at 8–14 °C (European Commission 2020). Salt is 15–20 % (European Commission 2020). Lactococci, lactobacilli and enterococci does most of the fermenting.
| Main step | at least 3 monthsSet[oj-2020] | Age Velho, optionally coated in red pepper |
|---|---|---|
| Temperature | 8–14 °CSet[oj-2020] | Age Velho, optionally coated in red pepper |
| Salt | 15–20 %Set[oj-2020] | Salt |
It is made only from the raw milk of one local sheep breed, the Churra da Terra Quente, with animal rennet rather than cardoon. The aged Velho is preserved in two old local ways, a coat of red pepper paste or immersion in olive oil.
Made from raw milk and ripened at least 30 days. A study of farm cheeses found that about 220 g would have to be eaten at one time to reach the worst-case risk level for biogenic amines. Long-term storage is allowed at no lower than −11 °C.
Every number is labelled with how it is known. How this atlas is made
The original application cites a 1512 charter of Mirandela, the Foral de Mirandela of King Manuel I, that mentions "dry cheeses", and studies dating from 1900. The 2020 single document traces the Churra da Terra Quente breed to crosses of the older Badana sheep with Mondegueiro rams at the end of the 19th century. The cheese was registered as a PDO on 21 June 1996. The 2020 amendment set the coagulation range, the ripening conditions for Velho and the pepper-paste and olive-oil forms.
