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Cheese from Portugal, Trás-os-Montes
Raw milk from Serrana goats is warmed or cooled to about 35 °C and set with animal rennet in 40–60 minutes. The curd is drained lightly, pressed with weights until all the whey is out, salted after unmoulding and dried. It ripens at least 60 days, or 90 days for the harder Velho, at 5–12 °C while the cheeses are turned and washed. Made in 6 steps over 2 months. The longest step, ripen, turning and washing, takes at least 2 months (European Commission 2012) and runs at 5–12 °C (European Commission 2012). Lactic acid bacteria from the raw goat milk does most of the fermenting.
| Main step | at least 2 monthsSet[oj-2012] | Ripen, turning and washing |
|---|---|---|
| Temperature | 5–12 °CSet[oj-2012] | Ripen, turning and washing |
| Raw goat milk · Pure milk of Serrana goats reared in the area[oj-2012] |
| Animal rennet[oj-2012] |
| Edible salt[oj-2012] |
| Olive oil and paprika (optional) · For coating the Velho, which turns the rind red[oj-2012] |
| Starter: none added; the raw milk carries the lactic bacteria |
Total time across the recorded steps: 2 months
What changes: Starting material: raw milk from Serrana goats, filtered after milking
Output: filtered raw 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
It is made only from the raw milk of one goat breed, the Serrana, set with animal rennet rather than cardoon. It is pressed hard, washed while it ripens, and the Velho may be coated in olive oil and paprika.
Made from raw milk; the specification requires at least 60 days of ripening and storage at 0–5 °C.
Every number is labelled with how it is known. How this atlas is made
The 1994 production rules named it Queijo de Cabra Serrano Transmontano and limited it to ten municipalities. The 2012 amendment added the Velho type, allowed semi-hard cheeses, set the 40–60 minute curdling time and extended the area to Alijó, Vimioso and part of Bragança.
