📝 About This Recipe
Hailing from the volcanic slopes of Pico Island in the Azores, Queijo do Pico is a protected (DOP) soft cheese celebrated for its intense aroma and buttery, melt-in-the-mouth texture. This cow's milk cheese captures the essence of Atlantic pastures, offering a complex profile that balances salty notes with a subtle, lingering tang. Crafting this at home requires patience and precision, rewarding the maker with a sophisticated delicacy that is the pride of Portuguese cheesemaking.
🥗 Ingredients
The Base
- 5 liters Whole Raw Cow's Milk (High-quality, non-homogenized milk is essential for curd formation)
- 2.5 ml Liquid Animal Rennet (Strength 1:10000 or as directed by manufacturer)
- 1/8 teaspoon Mesophilic Starter Culture (Type MM100 or similar for buttery flavor)
- 1/4 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water)
The Brine and Curing
- 150 grams Coarse Atlantic Sea Salt (For dry salting or brine)
- 1 liter Non-chlorinated Water (For the brine solution)
👨🍳 Instructions
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1
In a large stainless steel pot, slowly heat the raw milk to 30°C (86°F) over a low flame, stirring constantly to prevent scorching at the bottom.
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2
Sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for 2 minutes before stirring it in with a gentle up-and-down motion.
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3
Add the diluted calcium chloride and stir for 30 seconds to ensure even distribution throughout the milk.
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4
Add the liquid rennet to 1/4 cup of cool water, then pour into the milk. Stir for exactly 1 minute, then use a spoon to 'still' the milk so it stops moving.
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5
Cover the pot and let it sit undisturbed for 45-60 minutes, maintaining a temperature of 30°C, until a 'clean break' is achieved (the curd slices cleanly when a knife is inserted).
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6
Cut the curd into 1-cm (1/2 inch) cubes using a long knife. Let the curds rest for 5 minutes to allow them to firm up and begin releasing whey.
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7
Gently stir the curds for 10 minutes. The curds should remain soft and fragile, which is key to the final 'Queijo do Pico' texture.
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8
Carefully ladle the curds into two circular cheese molds (moles) lined with cheesecloth. Do not press them; let the weight of the curds do the work.
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9
Flip the cheese within the molds after 30 minutes, then again after 2 hours, and once more before bed. Leave them to drain at room temperature (around 18-20°C) for 24 hours.
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10
Remove the cheese from the molds and dry salt the entire surface of each wheel. Place them on a draining mat in a cool, humid environment (12-14°C with 85% humidity).
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11
Flip the cheeses daily. After 3 days, start washing the rind every other day with a light brine solution (5% salt) to encourage the characteristic yellow-orange rind development.
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12
Continue the aging process for 20 to 30 days. The cheese is ready when the interior feels soft to the touch and the aroma becomes pronounced and slightly pungent.
💡 Chef's Tips
Always use non-chlorinated water, as chlorine can kill the essential bacteria cultures. Temperature control is critical; even a 2-degree variance can change the final texture from soft to rubbery. If the rind becomes too sticky, increase the airflow in your aging space slightly. For the most authentic flavor, try to source milk from grass-fed cows, as the terroir of the pasture defines this cheese. Sanitize all equipment thoroughly with boiling water before starting to prevent unwanted mold growth.
🍽️ Serving Suggestions
Serve at room temperature to allow the center to become almost runny and fully express its flavors. Pair with a glass of crisp Verdelho wine from Pico Island or a full-bodied red from the Douro Valley. Accompany with 'Massa Sovada' (Portuguese sweet bread) or crusty sourdough bread. Serve alongside 'Doce de Figueira' (Fig jam) or fresh grapes to balance the saltiness. Enjoy as a classic 'Entrada' (appetizer) before a hearty Portuguese fish stew.