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Cheese from Portugal, Beira Baixa
Raw milk from Merino and other local ewes is set with a cardoon-flower (thistle) preparation at 28–36 °C in 40–90 minutes. The curd is cut to the size of rice grains, packed into moulds and pressed until the whey is gone, then salted and cured for at least 40 days. Cured over 90 days it becomes "Velho" (old). Made in 6 steps over 40 days. The longest step, cure, takes at least 40 days (DGADR) and runs at 8–14 °C (DGADR). Lactococcus lactis and Lactiplantibacillus plantarum, Loigolactobacillus coryniformis, Lactococcus piscium, Streptococcus thermophilus and Lacticaseibacillus zeae do most of the fermenting.
| Main step | at least 40 daysSet[bb-ce][bb-oj2020] | Cure |
|---|---|---|
| Temperature | 8–14 °CSet[bb-ce][bb-oj2020] | Cure |
| Acidity | pH 4.7–5.9Measured[cardinali2022] | Cure |
| Raw ewe milk · Only ewe milk for this type; processed straight after milking or kept at 6 °C at most[bb-ce][bb-oj2020] |
| Cardoon preparation (Cynara cardunculus) · The only coagulant for the Castelo Branco type; the Amarelo and Picante types use animal rennet[bb-ce][bb-oj2020] |
| Salt · Spread on the surface, mixed into the curd or milk, or by brine; amount set by the maker[bb-ce][bb-oj2020] |
| Starter: none; raw-milk flora |
Total time across the recorded steps: 40 days
What changes: Starting material: raw milk from local ewes, used fresh from milking
Output: raw ewe milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The only one of the three Beira Baixa cheeses made from ewe milk alone and set with cardoon; the Amarelo and Picante types use animal rennet and may include goat milk. It cures at least 40 days, against 120 days for Picante.
Made from raw ewe milk, which must be worked at once or kept at 6 °C or below. After curing the specification sets storage at 0–5 °C, transport at 0–10 °C and retail at 0–12 °C, with no more than 2 hours at room temperature for tasting.
Every number is labelled with how it is known. How this atlas is made
Beira Baixa cheesemaking grew out of transhumance, when Serra da Estrela flocks wintered on the plains of Idanha and Castelo Branco from November to April. An 1853 account praised the area's cheeses and requeijões. Regulatory Decree 22/88 of 1988 created the demarcated region; the three cheeses were registered together as a PDO in 1996 and renamed "Queijo da Beira Baixa" in 2021.
