Queijo da Serra da Estrela
Queijo da Serra da Estrela
- Country
- Portugal
- Region
- Estrela Mountains
- Recipes
- 3 Recipes
Dish information
Queijo da Serra da Estrela, often simply called 'Serra' cheese, is arguably the most famous and revered cheese from Portugal, hailing from the highest mountain range in mainland Portugal, the Serra da Estrela. It is a protected designation of origin (PDO) cheese, made from the raw milk of the indigenous Bordaleira andernos sheep breeds, which graze on the wild pastures of the Serra da Estrela. The cheese's production is deeply traditional, with a history stretching back centuries. Its creation is closely tied to the pastoral life of the region, with shepherds traditionally making it during the winter months when the sheep are in their prime lactating period. The cheese is produced using a specific rennet derived from the thistle flower (Cynara cardunculus), which imparts a distinct, slightly bitter and complex flavor profile. The cheese curdles and is then placed into traditional cylindrical molds. Aging typically lasts from forty-five days to several months, during which the cheese develops its characteristic pungent aroma, soft, unctuous, and creamy paste, and vibrant yellow rind. When fully ripe ('meia cura' or 'cura'), the paste can become almost liquid, perfect for spreading on toast or bread. Its intense, slightly spicy, and lingering flavor makes it a delicacy, often enjoyed on its own, with bread, or as part of a cheese board. It’s a product of a unique microclimate, ancient breed genetics, and time-honored artisanal methods, embodying the spirit and rugged beauty of the Serra da Estrela.
Timeline
Records suggest cheese production in the Serra da Estrela region dates back to this period.
The specific characteristics of Serra cheese begin to be documented and recognized as distinct.
Production methods become more standardized, though still largely artisanal.
Achieved Protected Designation of Origin (PDO) status by the European Union.
Gains significant international recognition as a premium craft cheese at global competitions.
