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Cheese from Portugal, Serra da Estrela uplands
Raw milk of Bordaleira Serra da Estrela or Churra Mondegueira ewes is salted, warmed to 28–32 °C and clotted with cardoon flowers in 45–60 minutes. The curd is cut, squeezed in cloth in adjustable moulds, pressed and turned, then wrapped in a cloth band and ripened in two stages for at least 30 days into a soft, buttery cheese; after 120 days it may be sold as Velho.
| Raw ewe milk of Bordaleira Serra da Estrela or Churra Mondegueira ewes | [estrela-oj2007][estrela-oj2025] |
| Dried cardoon flowers (Cynara cardunculus L.) as the only coagulant | [estrela-oj2007][estrela-oj2025] |
| Salt, added to the milk; some makers also salt the outside of the cheese | [estrela-oj2007][rampanti2022] |
| Starter | none added; the four producers sampled in a 2022 study used no starter cultures |
Total time across the recorded steps: 45 days – 50 days
What changes: Salt and cardoon flowers go into warm raw ewe milk and clot it
Salt and cardoon flower heads go into the raw milk, which is gently mixed.
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 of Bordaleira Serra da Estrela or Churra Mondegueira ewes is salted, warmed to 28–32 °C and clotted with cardoon flowers in 45–60 minutes. The curd is cut, squeezed in cloth in adjustable moulds, pressed and turned, then wrapped in a cloth band and ripened in two stages for at least 30 days into a soft, buttery cheese; after 120 days it may be sold as Velho. Made in 5 steps over 45 days – 50 days. The longest step, wash and finish ripening, takes at least 30 days (European Commission 2007) and runs at 6–14 °C (Rampanti G 2022). Lacticaseibacillus paracasei, Lactococcus lactis, Enterococcus durans, Enterococcus faecium and Leuconostoc mesenteroides, found in milk, curd and cheese across the manufacturing periods; lactic bacteria above 8.8 log CFU/g in the cheese does most of the fermenting.
| Main step | at least 30 daysSet[estrela-oj2007][estrela-oj2025] | Wash and finish ripening |
|---|---|---|
| Temperature | 6–14 °CReported[rampanti2022] | Wash and finish ripening |
Clotted only with dried cardoon flowers and ripened in a cloth band, which gives a soft, buttery ewe-milk cheese rather than a hard one.
Made only from raw milk. A 2018/2019 survey found no Bacillus cereus, coagulase-positive staphylococci or Listeria monocytogenes counts, but Listeria spp. above the Portuguese guideline in three cheeses.
Hazards the sources name: Enterobacteriaceae at 3.8–5.4 log CFU/g in all cheeses; Listeria spp. up to 1.94 log CFU/g, above the Portuguese guideline in three samples; no L. monocytogenes counted.
Every number is labelled with how it is known. How this atlas is made
The 2007 amendment notes the cheese was mentioned by Roman authors and eaten aboard ship in the Age of Discovery, and in sixteenth-century plays; it added the Velho class for cheeses ripened at least 120 days. The name was registered as a PDO on 21 June 1996.
