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Fermentation Atlas

Portugal

32 ferments from Portugal, with how each is made.

32 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
AlheiraMeat2–8 days3.9–4.7
Broa de milho (Portuguese maize sourdough bread)Cereals and bread24 h1.8 %4.1
Chorizo (Spain) and chouriço (Portugal)Meatat least 21 days6–16 °C2 %5.9
Chouriça de carne (Trás-os-Montes and Alentejo)Meatat least 35 days4.9–6.1
Koji legume pastes outside soy (pea, lentil, fava, chickpea, lupin and cowpea misos)Soy and legumes18 months19–21 °C3–12 %5
Lupin ferments (tarwi tempeh, lupin miso)Soy and legumes5–10 days3.5–4.5
MadeiraAlcoholic drinksat least 2 years30–35 °C
Port (Porto)Alcoholic drinks2–3 days17–18 °C
Queijo Amarelo da Beira BaixaCheeseat least 40 days8–14 °C
Queijo de Azeitão PDOCheese8–12 days8–14 °C
Queijo de Cabra TransmontanoCheeseat least 2 months5–12 °C
Queijo de Castelo Branco (Queijo da Beira Baixa PDO)Cheeseat least 40 days8–14 °C4.7–5.9
Queijo de Évora PDOCheese30 days – 3.9 months14–15 °C5 → 4.6
Queijo de Nisa PDOCheese30–40 days10–14 °C4.8–5.7
Queijo do PicoCheese20 days10 °C5
Queijo Mestiço de TolosaCheese21–28 days
Queijo Picante da Beira BaixaCheeseat least 3.9 months
Queijo São Jorge PDOCheese3–4 months5.6
Queijo SerpaCheeseat least 30 days5–5.2
Queijo Serra da Estrela PDOCheeseat least 30 days6–14 °C
Queijo TerrinchoCheeseat least 3 months8–14 °C15–20 %
Requeijão da Beira BaixaCheese15–30 min
Requeijão da MadeiraCheeseat least 24 hup to 6 °C5.6–6.2
Requeijão Serra da Estrela PDOCheese
Travia da Beira BaixaCheese15–30 min
Vinho de talha (Portugal) and tinaja wine (Spain)Alcoholic drinks21–28 days3.7
Queijo de Cabra das BeirasCheese
Queijo de Cabra do AlgarveCheese
Queijo de Cabra do GuadianaCheese
Queijo de Cabra do Pinhal MaiorCheese
Queijo de TomarCheese
Queijo RabaçalCheeseat least 20 days

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made