📝 About This Recipe
Hailing from the highest mountain range in mainland Portugal, Queijo da Serra da Estrela is a buttery, PDO-protected masterpiece made from the milk of Bordaleira sheep. This ancient recipe uses the dried petals of the wild cardoon thistle as a natural coagulant, resulting in a unique herbaceous tang and a luxuriously gooey 'amanteigado' texture. It is widely considered the king of Portuguese cheeses, offering a sophisticated balance of floral, salty, and earthy notes that melt on the palate.
🥗 Ingredients
The Milk Base
- 5 liters Raw Bordaleira Sheep Milk (Must be fresh, high-quality raw milk; do not use pasteurized.)
The Natural Coagulant
- 15-20 grams Dried Cardoon Thistle Petals (Cynara cardunculus) (The traditional vegetable rennet used in the Serra region.)
- 30-35 grams Fine Sea Salt (High quality, non-iodized salt.)
- 100 ml Warm Water (Filtered water heated to 30°C.)
For Serving (Traditional)
- 1 loaf Rustic Alentejo Bread (Thick crust, dense crumb.)
- 1/2 cup Pumpkin Jam (Doce de Abóbora) (With walnuts if possible.)
👨🍳 Instructions
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1
Gently filter the raw sheep's milk through a fine muslin cloth into a large stainless steel pot to ensure it is perfectly clean.
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2
Slowly heat the milk over a double boiler (bain-marie) until it reaches a temperature of exactly 28-32°C (82-90°F). Do not exceed this, or the enzymes will denature.
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3
Prepare the cardoon rennet: Grind the dried thistle petals with the sea salt using a mortar and pestle until a fine paste forms, then macerate in 100ml of warm water for 10 minutes.
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4
Strain the cardoon infusion through a clean cloth directly into the warm milk, squeezing the petals tightly to extract all the active enzymes.
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5
Stir the milk slowly for 2-3 minutes to ensure the cardoon extract is evenly distributed, then cover the pot with a thick wool blanket to maintain the temperature.
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6
Let the milk rest undisturbed for 45 to 60 minutes until a firm curd (coalhada) has formed and pulls away slightly from the sides.
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7
Using a long knife or curd cutter, very gently break the curd into small pieces about the size of a grain of rice. This requires patience to ensure the whey releases properly.
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8
Transfer the curds into a 'cincho' (a traditional adjustable cheese mold) lined with a fine linen cloth, placing it over a drainage board.
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9
Slowly apply manual pressure to the curds with your hands, pressing out the whey (soro) until the mass is compact and the flow of liquid slows significantly.
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10
Tighten the mold and place a light weight (about 2kg) on top. Leave it to drain in a cool, humid environment (around 10-12°C) for 24 hours.
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11
Remove the cheese from the mold, rub the exterior lightly with a bit more sea salt, and wrap the sides with a clean white cotton bandage (faixa) to help it keep its shape.
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12
Place the cheese in a maturation chamber or a very cool cellar with 85-90% humidity. Flip the cheese daily and wash the rind with a saltwater-dampened cloth every 3-4 days.
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13
After 45 days, the cheese should be semi-soft with a pale straw-colored rind. If you press the center, it should feel liquid and 'buttery' underneath.
💡 Chef's Tips
Always use raw milk from the same milking for the most authentic flavor profile. If the cheese becomes too hard, your temperature was likely too high during the curdling phase. Ensure your cardoon petals are from the current year's harvest; old petals lose their enzymatic strength. The 'faixa' (bandage) is crucial; without it, the creamy interior will cause the cheese to collapse and lose its disc shape. Never refrigerate the cheese before serving; it must be kept at room temperature for at least 6 hours to achieve the signature 'amanteigado' flow.
🍽️ Serving Suggestions
Serve by cutting a 'lid' off the top of the cheese and scooping the gooey center with a spoon or crusty bread. Pair with a bold Dão Red wine or a glass of aged Port to cut through the richness of the sheep's milk. Accompany with 'Doce de Abóbora' (Portuguese pumpkin jam) and toasted walnuts for a classic sweet-salty contrast. Serve alongside 'Presunto Ibérico' or 'Chouriço' for a complete Portuguese 'tábua de enchidos'. Enjoy with thin slices of crisp Rocha pear to provide a refreshing, fruity acidity.