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Cheese from Portugal, Alentejo
Raw ewe milk from the Alentejo is set with an aqueous extract of cardoon (thistle) flowers, and the curd is left to drain slowly. Salt goes into the curd or onto both faces. The small cheeses ripen for weeks to months and turn from a moist semi-hard paste into a hard, sharp one.
| Pure raw ewe milk | [evora-sum] |
| Aqueous extract of cardoon flowers (Cynara cardunculus L.) | The only coagulant allowed[evora-sum][carvalho2020] |
| Salt | Mixed into the curd, or spread on the top and bottom faces[carvalho2020] |
Total time across the recorded steps: 30 days – 3.9 months
What changes: An extract of cardoon flowers goes into the raw ewe milk and sets it
The cardoon enzymes, called cardosins, keep working on the casein during ripening.
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
Raw ewe milk from the Alentejo is set with an aqueous extract of cardoon (thistle) flowers, and the curd is left to drain slowly. Salt goes into the curd or onto both faces. The small cheeses ripen for weeks to months and turn from a moist semi-hard paste into a hard, sharp one. Made in 4 steps over 30 days – 3.9 months. The longest step, ripen, takes 30 days – 3.9 months (P Carvalho G 2020) and runs at 14–15 °C (P Carvalho G 2020). Lactic acid bacteria of the raw ewe milk, counted on MRS agar; about 6.5 log cfu/g at day 0, then roughly ten times higher within 15 days does most of the fermenting.
| Main step | 30 days – 3.9 monthsReported[carvalho2020] | Ripen |
|---|---|---|
| Temperature | 14–15 °CReported[carvalho2020] | Ripen |
| Acidity | pH 5 → 4.6Measured[carvalho2020] | Ripen |
A small raw ewe cheese of the Évora area, set only with cardoon-flower extract and drained slowly, then cured to a semi-hard or hard paste with few or no holes. It is usually sold 6 to 12 months after making.
The cheese is made from raw milk. Over 120 days of ripening the pH fell to about 4.6 and the water activity to about 0.8.
Hazards the sources name: Enterobacteria, counted at 3.8 to 7.2 log cfu/g over 25 days of ripening, depending on position in the ripening room.
Every number is labelled with how it is known. How this atlas is made
The PDO file rests on descriptions by Mendes and Almeida (1948) and on University of Évora studies of 1989–1990. The name was registered as a PDO under Regulation (EC) No 1107/96. Rivara, cited by Rodrigues and colleagues, says these cheeses were once the daily pay of farm workers.
