📝 About This Recipe
Hailing from the rugged landscapes of central Portugal, Queijo de Castelo Branco is a protected (DOP) masterpiece known for its intense, buttery texture and complex aroma. This 'Picante' version is aged longer to develop a bold, spicy character that results from the natural interaction between the high-quality raw milk and the wild thistle rennet. It is a true testament to Portuguese pastoral traditions, offering a sophisticated balance of salt, spice, and rustic earthiness.
🥗 Ingredients
The Base
- 5 liters Raw Sheep's Milk (Fresh, high-quality full-fat milk is essential)
- 1 liter Raw Goat's Milk (Adds the characteristic tang and structure)
The Coagulant
- 15-20 grams Dried Thistle Flower (Cynara cardunculus) (The traditional vegetable rennet)
- 100 ml Warm Water (For infusing the thistle)
- 1.5 tablespoons Fine Sea Salt (Adjust to taste for the brine effect)
For the Spicy Finish (Aging)
- 1/2 cup Extra Virgin Olive Oil (Portuguese Alentejo oil preferred)
- 1 tablespoon Sweet Paprika (Pimentão Doce) (For color and depth)
- 1 teaspoon Crushed Piri-Piri or Chili Flakes (To enhance the 'Picante' profile)
👨🍳 Instructions
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1
Begin by infusing the thistle: Crush the dried thistle flowers with a mortar and pestle along with the salt. Soak them in 100ml of warm water (approx. 35°C) for 20 minutes, then strain through a fine cloth, squeezing out all the potent enzymes.
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2
In a large heavy-bottomed pot, combine the sheep and goat milk. Slowly heat the milk until it reaches exactly 30-32°C (86-90°F). Do not let it boil, as raw milk enzymes are delicate.
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3
Stir in the thistle infusion gently using a circular motion for about 1 minute. Cover the pot and let it sit undisturbed in a warm, draft-free area for 45 to 60 minutes until a firm curd forms.
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4
Test the curd: Insert a knife; if it comes out clean and the curd 'breaks' sharply, it is ready. Use a long blade to cut the curd into small cubes (about 1cm) to allow the whey to release.
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5
Let the cut curds rest for 10 minutes, then gently stir by hand to help more whey escape. The curds should begin to sink to the bottom.
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6
Prepare your cheese mold (accitola) by lining it with a damp cheesecloth. Carefully ladle the curds into the mold, pressing down firmly with your palms to expel as much liquid as possible.
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7
Fold the cheesecloth over the top and place a weight (about 2kg) on the cheese. Let it press for 6-8 hours at room temperature, flipping the cheese halfway through.
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8
Remove the cheese from the mold and cloth. Rub the surface lightly with additional sea salt. Place it on a clean wooden board or ripening mat in a cool (10-12°C), humid environment.
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9
For the first 15 days, flip the cheese daily and wipe away any excess moisture with a clean cloth. This is the 'Amanteigado' (buttery) phase.
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10
To transition to 'Picante', continue aging for another 30-45 days. Mix the olive oil, paprika, and piri-piri. Every week, lightly rub the rind with this spicy oil mixture to develop the signature piquant flavor and orange hue.
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11
The cheese is ready when the paste is firm, the rind is slightly wrinkled and spicy, and the aroma is pungent and inviting.
💡 Chef's Tips
Always use raw milk from a trusted source; pasteurized milk will not react correctly with thistle rennet. Maintain high humidity (about 85%) during aging to prevent the cheese from cracking. If white mold appears on the rind, simply wipe it off with a cloth dipped in a light brine or vinegar. The 'Picante' flavor intensifies with time; for a milder version, age for only 30 days and use less chili. Ensure your wooden aging board is untreated, as pine or cedar can impart unwanted flavors.
🍽️ Serving Suggestions
Serve at room temperature with a glass of full-bodied Red Wine from the Dão or Alentejo regions. Pair with 'Doce de Abóbora' (Portuguese pumpkin jam) to balance the spicy, salty notes. Accompany with crusty sourdough bread or traditional Portuguese 'Pão de Centeio' (rye bread). Include on a charcuterie board with Presunto Ibérico and roasted almonds. Drizzle with a touch of raw honey just before serving for a sweet-and-spicy contrast.