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Cheese from Portugal, Madeira island
Requeijão da Madeira is a boundary entry, set by acid and heat. Raw island cow milk is left cold for over 24 hours, or mixed with a little milk soured at room temperature, until its own lactic bacteria bring the pH from 6.6–6.8 down to about 6.0–6.2. Salted and heated slowly over 1.5–2 hours to 90–92 °C, the whole milk curdles, and the floating curd is pressed in cotton cloths or drained in moulds.
| Raw whole or skimmed cow milk from Madeira, naturally soured | No rennet, starter or acidifier is added[rmad-sd2023] |
| A small amount of the same raw milk soured at ambient temperature (optional) | Speeds up the souring of the rest of the milk[rmad-sd2023] |
| Salt | Added to the soured milk in the pan before heating; the finished product has 0.2–0.3 % salt[rmad-ce][rmad-sd2023] |
| Starter | none added; the native lactic bacteria of the raw milk, sometimes boosted with a home-soured portion of the same milk |
Total time across the recorded steps: 26 h
What changes: Native bacteria slowly sour the cold raw milk from pH 6.6–6.8 to about 6.0–6.2
Makers judge readiness by heating a little milk in a metal spoon over a flame; when it curdles, the milk is sour enough. A portion of milk soured at room temperature may be mixed in to speed this up.
Microbes at work in this step
native lactic bacteria turn lactose into lactic acid
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 Madeira is a boundary entry, set by acid and heat. Raw island cow milk is left cold for over 24 hours, or mixed with a little milk soured at room temperature, until its own lactic bacteria bring the pH from 6.6–6.8 down to about 6.0–6.2. Salted and heated slowly over 1.5–2 hours to 90–92 °C, the whole milk curdles, and the floating curd is pressed in cotton cloths or drained in moulds. Made in 5 steps over 26 h. The longest step, chill and let the milk sour, takes at least 24 h (European Commission 2023) and runs at up to 6 °C (European Commission 2023). Native lactic acid bacteria of the raw milk, which turn lactose into lactic acid does most of the fermenting.
| Main step | at least 24 hSet[rmad-sd2023] | Chill and let the milk sour |
|---|---|---|
| Temperature | up to 6 °CSet[rmad-sd2023] | Chill and let the milk sour |
| Acidity | pH 5.6–6.2Set[rmad-sd2023] | Pack and chill |
Not a whey cheese. Whole raw milk soured only by its own bacteria is heat-curdled, so casein and whey proteins set together; no rennet, starter or acid is added.
The milk is soured cold (below 6 °C) and then heated to 90–92 °C. The product has no preservative but salt and is not cured, so it must be kept at 0–5 °C. The specification says refrigeration alone keeps it 8 to 10 days.
Every number is labelled with how it is known. How this atlas is made
The single document dates the first cheese records on Madeira to the late 18th century, and convent account books record buying requeijão for queijadas. Current producers recount that from the early 20th century their grandparents boiled the soured skim milk (soro) returned from the island's butter skimming stations; after these closed around 1936 some producers used whole milk. The name was registered as a PGI in November 2023.
