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Cheese from Portugal, Beira Baixa
Travia da Beira Baixa is a boundary entry, set by heat, not by microbes. Sheep and goat whey from the three Beira Baixa PDO cheeses is heated to 80–90 °C with slow stirring until flakes float, then left still for 15–30 minutes just short of boiling. The flakes are ladled into containers and turned with some of the whey, giving a loose, grainy paste that is sold fresh and unfermented.
| Sheep and goat whey from making the Beira Baixa PDO cheeses | Strained to remove bits of curd[travia-sd2012] |
| Potable water and raw sheep or goat milk | Water is added if the whey is salty; a little milk just before boiling gives a larger, thicker mass[travia-sd2012] |
| Some of the hot whey left after the flakes form | Stirred back in to make the paste[travia-sd2012] |
| Starter | none; heat makes the curd, and the single document calls it unfermented |
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 comes from the same dairy, straight from making the Beira Baixa cheeses.
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
Travia da Beira Baixa is a boundary entry, set by heat, not by microbes. Sheep and goat whey from the three Beira Baixa PDO cheeses is heated to 80–90 °C with slow stirring until flakes float, then left still for 15–30 minutes just short of boiling. The flakes are ladled into containers and turned with some of the whey, giving a loose, grainy paste that is sold fresh and unfermented. Made in 5 steps over 15 min – 30 min. The longest step, let the flakes rise, takes 15–30 min (European Commission 2012).
| Main step | 15–30 minSet[travia-sd2012] | Let the flakes rise |
|---|---|---|
| Temperature | 80–90 °CSet[travia-sd2012] | Heat with slow stirring |
The same heat-set whey curd as Requeijão da Beira Baixa, but turned with some whey instead of drained in baskets, so it is wetter (70–80 % moisture) and has no shape.
The whey is very perishable, so the single document requires travia to be processed and packed at once in the same facilities as the Beira Baixa cheeses. Its protein, lactose and water content let micro-organisms increase after production. The packaging must be innocuous and inert, and vacuum packing is allowed. The document gives no storage temperature or shelf life.
Hazards the sources name: Staphylococci and spore-forming clostridia (in the Requeijão study they were severely inhibited by vacuum packing and rising acidity at 4 °C; a related product, not travia).
Every number is labelled with how it is known. How this atlas is made
The application for the PDO was published in the Official Journal on 17 November 2012. No objection was received, so the Commission entered 'Travia da Beira Baixa' in the register on 4 November 2013 (Regulation (EU) No 1090/2013).
