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Cheese from Portugal, Beira Baixa
Raw ewe milk, with up to half raw goat milk, is set with animal rennet at 27–36 °C in 30–60 minutes. The curd is cut with a wire lira, spread into open hoops and pressed until it holds together, then salted on the surface, in the curd or in brine. It cures at least 40 days, or 90 days for Velho, in a natural room or at 8–14 °C, and the rind turns yellow. Made in 6 steps over 40 days. The longest step, cure, takes at least 40 days (DGADR) and runs at 8–14 °C (DGADR). Lactic acid bacteria from the raw milk does most of the fermenting.
| Main step | at least 40 daysSet[caderno][oj-2020] | Cure |
|---|---|---|
| Temperature | 8–14 °CSet[caderno] | Cure |
| 50–100 % of the milk | Raw ewe milk · Merino or other sheep breeds adapted to the region[caderno][oj-2020] |
| 0–50 % of the milk | Raw goat milk · Charnequeira or other goat breeds adapted to the region[caderno][oj-2020] |
| Animal rennet[caderno] | |
| Salt · Amount judged by the maker[caderno] | |
| Starter | none added; the raw milk carries the lactic bacteria |
Total time across the recorded steps: 40 days
What changes: Starting material: raw ewe milk with up to half goat milk
Output: raw ewe milk, or ewe and goat 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 Amarelo type of Queijo da Beira Baixa uses animal rennet rather than the cardoon of the Castelo Branco type, and may contain up to half goat milk. It is salted less heavily than the Picante type, cures for 40 days rather than 120, and has a yellow rind.
Made from raw milk and cured at least 40 days. A survey of 98 raw-milk cheeses bought from Beira Baixa makers found Listeria monocytogenes in 4.1 % of them and linked the contamination to lapses in hygiene during making.
Hazards the sources name: Listeria monocytogenes (4.1 % of 98 retail raw-milk cheeses from Beira Baixa, PDO and non-PDO); Coagulase-positive staphylococci above 10^4 cfu/g (6.1 % of the same samples).
Every number is labelled with how it is known. How this atlas is made
The specification ties the Beira Baixa cheeses to the transhumance of flocks from the Serra da Estrela into the region each winter. A 1906 author already praised the mixed goat and sheep cheeses of Fundão and Penamacor. The three types were registered together as a PDO in 1996. The 2020 amendment added the Velho type and its olive-oil and paprika forms, set the milk shares and the coagulation ranges, and added Mação to the area.
