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Cheese from Portugal, Serra da Estrela
A boundary entry, set by heat rather than by microbes. Whey left from making Queijo Serra da Estrela is diluted with 10–20 % water when the cheese was salted in the milk, heated slowly with one-way stirring to 82 °C, and may get up to 18 % sheep milk. At 96 °C the whey proteins clot into flakes, which are skimmed into small baskets, drained and wrapped at once in parchment paper.
| Whey from making Queijo Serra da Estrela PDO | [req-2004][req-2024] |
| Drinking water, added when the cheese was made with salt in the milk10–20 % | [req-2004] |
| Raw sheep milk of Bordaleira Serra da Estrela or Churra Mondegueira ewes (some dairies)up to 18 % of the quantity of requeijão | [req-2004][req-2024] |
| Goat milk of the Serrana breed or other local breeds (optional, authorised and labelled) | [req-2024] |
| Starter | none; a heat-set whey product |
What changes: Starting material: whey from Serra da Estrela cheese, softened with water
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
A boundary entry, set by heat rather than by microbes. Whey left from making Queijo Serra da Estrela is diluted with 10–20 % water when the cheese was salted in the milk, heated slowly with one-way stirring to 82 °C, and may get up to 18 % sheep milk. At 96 °C the whey proteins clot into flakes, which are skimmed into small baskets, drained and wrapped at once in parchment paper.
| Temperature | 82 °CSet[req-2004] | Heat slowly with one-way stirring |
|---|
Made from the whey of Serra da Estrela cheese and heated in two stages, slowly to 82 °C and then quickly to 96 °C. It is heat-set, not fermented, and sold fresh.
A perishable, microbiologically sensitive product, so it is wrapped at the dairy where it is made and sold fresh.
Every number is labelled with how it is known. How this atlas is made
The name Requeijão Serra da Estrela was entered in the register of protected designations of origin by Commission Regulation (EC) No 205/2005 of 4 February 2005. The 2004 application says Portugal has proof of cheese and curd cheese being made and eaten in the region of the Montes Hermínios (today's Serra da Estrela) from the time the Romans held the Iberian Peninsula. It also says that Motta Prego, in his 1906 work on butters and cheeses, noted that poor families lived off their flocks, with maize soaked in whey as basic food, especially for children. The 2024 standard amendment opened goat milk to breeds other than the Serrana and replaced the fixed composition with a moisture above 60 %.
