📝 About This Recipe
Hailing from the sun-drenched plains of Alentejo, Queijo de Nisa is a protected (DOP) semi-hard sheep's cheese renowned for its ivory-yellow hue and distinctively rustic flavor. Coagulated using the infusion of wild cardoon thistles rather than animal rennet, it offers a complex profile—slightly acidic, herbal, and buttery with a lingering nutty finish. This recipe guides you through the traditional 'slow-food' process of transforming raw milk into a masterpiece of Portuguese curd-craft.
🥗 Ingredients
The Milk Base
- 5 liters Raw Sheep's Milk (Must be high-quality, full-fat, and preferably from Merino sheep)
The Coagulant
- 15 grams Dried Cardoon Thistle (Cynara cardunculus) (The traditional vegetable rennet)
- 100 ml Warm Water (For steeping the thistle)
- 1 pinch Fine Sea Salt (To assist in grinding the thistle)
Salting and Finishing
- 150 grams Coarse Portuguese Sea Salt (For dry rubbing and brine)
- 1 liter Cool Filtered Water (For the final brine bath)
👨🍳 Instructions
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1
Prepare the cardoon infusion: Place the dried thistle stamens in a mortar with a pinch of sea salt. Add a small splash of the warm water (approx. 35°C) and grind vigorously with a pestle until the water turns a deep, dark brown. Strain through a fine muslin cloth, squeezing out all liquid. Repeat this 2-3 times with the remaining water until the thistle is 'exhausted'.
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2
Gently heat the raw sheep's milk in a large stainless steel pot. Use a thermometer to reach exactly 30°C (86°F). Do not exceed 32°C, as high heat will kill the natural flora essential for the Nisa flavor.
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3
Slowly pour the cardoon infusion into the warm milk, stirring in a steady, circular motion for 2 minutes to ensure even distribution. Cover the pot with a clean cloth and a lid to maintain the temperature.
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4
Let the milk rest undisturbed for 45 to 60 minutes. The milk is ready when it forms a 'clean break'—a firm, custard-like curd that splits cleanly when a knife is inserted and lifted.
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5
Cut the curd into small cubes (about 1cm) using a long knife or a cheese harp. This increases the surface area to allow the whey (soro) to escape. Let the curds rest for 10 minutes to settle.
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6
Gently stir the curds for 15 minutes, gradually increasing the speed. This 'cooks' the curd slightly through friction and encourages further expulsion of whey.
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7
Using a slotted spoon, transfer the curds into traditional small plastic or wooden molds (cinchos) lined with cheesecloth. Press down firmly with your palms to pack the curds and remove air pockets.
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8
Apply a weight of approximately 2kg to each mold. Leave the cheese to press for 4-6 hours, flipping the cheese inside the mold halfway through to ensure an even shape and drainage.
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9
Remove the cheese from the molds. Rub the entire surface of each wheel with coarse sea salt. This creates the initial rind and begins the preservation process.
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10
Place the cheeses in a maturation chamber or a cool, humid cellar (ideally 10-12°C with 85% humidity). Place them on clean wooden boards, preferably rye straw or pine.
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11
During the first 15 days (the 'sweating' phase), flip the cheeses daily and wipe away any excess moisture. If mold appears, gently wipe it off with a cloth dipped in a light brine solution.
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12
Allow the cheese to age for a total of 45 to 60 days. The exterior should turn a beautiful matte yellow, and the texture should become semi-hard and slightly brittle.
💡 Chef's Tips
Always use raw milk if possible; pasteurization changes the protein structure and prevents the cardoon from working effectively. Temperature control is critical—if the milk is too cold, it won't set; if too hot, the cheese will become rubbery. Ensure your cardoon thistles are relatively fresh (harvested within a year) for maximum enzyme activity. Cleanliness is paramount; sterilize all equipment with boiling water before use to prevent 'bad' bacteria from ruining the aging process. If the rind becomes too dry or cracks, lightly rub it with a tiny amount of olive oil to protect the interior.
🍽️ Serving Suggestions
Serve at room temperature sliced into thin wedges alongside crusty Alentejo bread. Pair with a robust Alentejo red wine, such as a bottle featuring Trincadeira or Alicante Bouschet grapes. Accompany with 'Doce de Abóbora' (Portuguese pumpkin jam) and walnuts for a classic dessert board. Drizzle a small amount of high-quality extra virgin olive oil and a sprinkle of dried oregano over the slices. Serve as part of a 'Tábua de Enchidos' with cured Chouriço and Presunto.