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Cheese from Portugal, Beira Baixa
Requeijão da Beira Baixa is a boundary entry, set by heat, not by microbes. Sheep and goat whey left from the three Beira Baixa PDO cheeses is strained, heated to 80–90 °C with slow stirring until flakes float up, then the heat is lowered and stirring stopped for 15–30 minutes, until just before boiling. The flakes are ladled into small wicker or plastic baskets and presented as a fresh, unfermented product.
| Sheep and goat whey from making the Beira Baixa PDO cheeses | Strained to remove the remains of the curd[rbb-sd2013] |
| Raw sheep or goat milk and potable water from the production areaWater and milk together up to 10 % of the total volume of the whey used | Water is added if salt forms in the milk; a small amount of sheep or goat milk is usually added just before boiling to get a larger, thicker mass[rbb-sd2013] |
| Starter | none; heat makes the curd |
Total time across the recorded steps: 15 min – 30 min
What changes: Starting material: sheep and goat whey from Beira Baixa cheesemaking, strained
The whey is the by-product of making the Beira Baixa cheeses in the same area. It is strained to remove the remains of the curd, and water is added if salt forms in the 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
Requeijão da Beira Baixa is a boundary entry, set by heat, not by microbes. Sheep and goat whey left from the three Beira Baixa PDO cheeses is strained, heated to 80–90 °C with slow stirring until flakes float up, then the heat is lowered and stirring stopped for 15–30 minutes, until just before boiling. The flakes are ladled into small wicker or plastic baskets and presented as a fresh, unfermented product. Made in 5 steps over 15 min – 30 min. The longest step, let the flakes rise, takes 15–30 min (European Commission 2013).
| Main step | 15–30 minSet[rbb-sd2013] | Let the flakes rise |
|---|---|---|
| Temperature | 80–90 °CSet[rbb-sd2013] | Heat with slow stirring |
Made only from the whey of the three Beira Baixa PDO cheeses and drained into small wicker or plastic baskets that leave a truncated cone with a criss-cross pattern.
A storage study at 4 °C found no bacteria (under 10 CFU/g) on the day of making, but high counts of Bacillus, Pseudomonas, Enterobacteriaceae and lactic acid bacteria after storage, packed or not. Vacuum packing, with the acid that built up under it, held back yeasts, staphylococci, enterococci and spore-forming clostridia (Pintado and Malcata 2000). The single document allows packing only in the production area, and allows vacuum packing.
Hazards the sources name: Staphylococci and spore-forming clostridia (held back by vacuum packing in the same study); Enterobacteriaceae, which reached high counts in stored requeijão, packed or not, in the same study.
Every number is labelled with how it is known. How this atlas is made
The application was published in the Official Journal in 2013 and the name was entered in the register of protected designations of origin by Commission Implementing Regulation (EU) No 327/2014 of 26 March 2014.
