📝 About This Recipe
Hailing from the sun-drenched plains of Alentejo, Queijo de Évora is a PDO-protected sheep's milk cheese renowned for its firm texture and complex, slightly piquant profile. This traditional hard cheese is coagulated using aqueous infusion of dried thistle flowers (Cynara cardunculus) rather than animal rennet, giving it a unique floral undertone and a characteristic 'bite.' As it matures, it transforms into a golden, crumbly treasure that embodies the rustic soul of Portuguese cheesemaking.
🥗 Ingredients
The Milk Base
- 5 liters Raw Sheep's Milk (High quality, full-fat milk; ideally from Merina Branca or Preta breeds)
The Coagulant (Vegetable Rennet)
- 15 grams Dried Thistle Flowers (Cynara cardunculus) (Dried purple stamens only)
- 100 ml Filtered Water (Room temperature)
- 5 grams Sea Salt (Fine grain for the thistle infusion)
The Brine and Finishing
- 150 grams Coarse Portuguese Sea Salt (For dry salting and brine)
- 50 ml Extra Virgin Olive Oil (For rubbing the rind during maturation)
👨🍳 Instructions
-
1
Prepare the thistle infusion by placing the dried flowers and 5g of fine salt in a mortar. Grind them slightly, then add the filtered water. Let it macerate for at least 30 minutes to extract the enzymes, then strain through a fine cloth, squeezing well.
-
2
In a large stainless steel pot, slowly heat the raw sheep's milk to exactly 30-32°C (86-90°F). Use a thermometer to ensure accuracy, as overheating will kill the delicate enzymes.
-
3
Remove the milk from the heat and stir in the thistle infusion gently using a steady, circular motion for about 1 minute.
-
4
Cover the pot and let it sit undisturbed in a warm, draft-free spot for 40 to 60 minutes until a clean 'break' or firm curd is formed.
-
5
Using a long knife or a cheese harp, cut the curd into small rice-sized grains. This small cut size is essential for the low moisture content required for a hard cheese.
-
6
Let the curds rest for 10 minutes to allow them to settle and begin expelling whey.
-
7
Gently hand-stir the curds for 15 minutes, maintaining the temperature at 30°C. This 'working' of the curd helps develop the final texture.
-
8
Line two small cheese molds (cinchos) with fine muslin cloth. Carefully ladle the curds into the molds, pressing down firmly with your fingers to remove air pockets.
-
9
Apply a weight of approximately 2kg to each mold. Let them press for 6 hours, turning the cheeses halfway through and replacing the cloth if it becomes overly saturated.
-
10
Remove the cheeses from the molds. Rub the entire surface of each wheel with coarse sea salt (dry salting). Place them on a wooden board in a cool, humid environment (10-12°C).
-
11
Daily for the first week, turn the cheeses and wipe away any excess moisture. If the surface becomes too dry, lightly dampen with a saltwater cloth.
-
12
After 30 days, rub the rind lightly with olive oil to prevent cracking. Continue aging for another 30 to 60 days until the cheese is hard and the rind is a deep straw color.
💡 Chef's Tips
Temperature control is the most critical factor; even a 2-degree variance can change the cheese texture from hard to creamy. Always use raw milk if legally available and safe, as pasteurization destroys the native Alentejo microflora that gives this cheese its soul. If the thistle infusion is too strong, the cheese will become bitter; follow the gram measurements strictly. Ensure your aging space has good ventilation to prevent 'bad' molds from taking over the rind. Be patient; the sharp, spicy notes of a true Évora cheese only develop after the 60-day mark.
🍽️ Serving Suggestions
Serve thin wedges at room temperature with a glass of full-bodied Alentejo red wine (like a Trincadeira or Aragonez blend). Pair with 'Doce de Abóbora' (Portuguese pumpkin jam) and walnuts for a classic dessert board. Shave over a warm Alentejo tomato soup (Sopa de Tomate) to add a salty, umami kick. Accompany with crusty Alentejo sourdough bread and a few drops of high-quality Portuguese olive oil. Enjoy alongside cured 'Paio do Lombo' for the ultimate Portuguese petisco (snack) experience.