📝 About This Recipe
Hailing from the lush foothills of the Arrábida Mountains, Queijo de Azeitão is one of Portugal's most prestigious PDO cheeses. This semi-soft sheep's milk cheese is uniquely coagulated with aqueous infusion of dried thistle flowers, resulting in a buttery, custard-like texture and a sophisticated herbal profile with a signature slightly bitter finish. Mastering this recipe brings the soul of Portuguese farmhouse tradition into your kitchen, creating a centerpiece that is as much a conversation starter as it is a delicacy.
🥗 Ingredients
The Milk Base
- 5 liters Raw Sheep's Milk (High quality, full-fat, ideally from Lacaune or Bordaleira breeds)
- 1/4 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water (optional, if milk is pasteurized))
The Vegetable Rennet (Coagulant)
- 15-20 grams Dried Thistle Flowers (Cynara cardunculus) (Known as 'Flor de Cardo' in Portugal)
- 40-50 grams Fine Sea Salt (Traditional Portuguese sea salt is preferred)
- 100 ml Warm Water (Filtered and non-chlorinated, kept at 35°C)
Brining and Finishing
- 100 grams Coarse Sea Salt (For the external rub during the first stage of curing)
- 2 tablespoons Olive Oil (Extra virgin, for lightly coating the rind if needed during aging)
👨🍳 Instructions
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1
Prepare the thistle infusion: Place the dried thistle flowers and 40g of fine sea salt in a mortar. Add a splash of the warm water and grind vigorously with a pestle until you achieve a dark, concentrated liquid. Filter this through a fine muslin cloth, squeezing out every drop of the 'vegetable rennet' into a small bowl.
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2
Slowly heat the sheep's milk in a large stainless steel pot over a low flame. Use a thermometer to monitor the temperature closely; you want to reach exactly 30°C to 32°C (86°F to 90°F). Do not let it boil.
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3
Once the milk reaches the target temperature, remove from heat. Stir in the thistle infusion slowly using an up-and-down motion for about 1 minute to ensure the vegetable rennet is evenly distributed throughout the milk.
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4
Cover the pot with a clean lid and wrap it in a thick towel to maintain the warmth. Let it sit undisturbed for 45 to 60 minutes. The milk should set into a firm curd that gives a 'clean break' when poked with a knife.
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5
Cut the curd: Using a long knife or a cheese whisk, cut the curd into small cubes about the size of a hazelnut. This allows the whey (liquid) to separate from the solids.
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6
Let the cut curds rest for 10 minutes to settle at the bottom of the pot. Then, gently use a ladle to remove as much of the clear whey from the top as possible.
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7
Place small, cylindrical cheese molds (cinchos) on a draining mat. Carefully hand-ladle the curds into the molds, pressing very gently with your fingers to encourage drainage without compacting the curd too much—the goal is a creamy interior.
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8
Allow the cheeses to drain at room temperature (around 18-20°C) for 24 hours. Flip the cheeses inside their molds every 4-6 hours during this period to ensure even moisture distribution.
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9
Remove the cheeses from the molds. Rub the exterior of each cheese gently with a small amount of coarse sea salt. This helps form the rind and controls bacterial growth.
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10
Move the cheeses to a curing room or a cheese fridge maintained at 10-12°C with high humidity (85-90%). Place them on clean wooden boards or a maturation mat.
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11
The 'Amanteigado' Phase: For the first 10 days, flip the cheeses daily. If the surface becomes too dry, wipe it with a cloth dampened with light brine. If it becomes too sticky, increase airflow slightly.
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12
Age the cheese for a total of 20 to 40 days. By day 20, the rind should be thin and yellowish, and the center should feel soft and yielding to the touch (the famous 'buttery' texture).
💡 Chef's Tips
Always use the freshest sheep's milk possible; the high fat and protein content are essential for the creamy texture. Precision with the thistle flower is key—too much will make the cheese overly bitter, while too little will prevent it from setting. Maintain high humidity during aging; if the environment is too dry, the cheese will harden into a 'curado' style rather than staying 'amanteigado'. Cleanliness is paramount—sterilize all equipment, molds, and cloths before use to prevent unwanted mold growth.
🍽️ Serving Suggestions
Serve at room temperature; slice off the top 'lid' of the rind and scoop out the creamy interior with a spoon. Pair with a crisp, dry white wine from the Setúbal region or a glass of Moscatel de Setúbal. Accompany with 'Pão de Centeio' (rye bread) or traditional Portuguese corn bread (Broa de Milho). Serve alongside sweet pumpkin jam (Doce de Abóbora) or fresh grapes to balance the slight bitterness of the thistle.