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Cheese from Portugal, Algarve
Milk from Algarvia goats is strained, boiled or pasteurised, cooled to 40–50 °C, salted and set with an infusion of cardoon flowers in about an hour. The curd is cut, squeezed by hand and pressed in a hoop to make a small fresh cheese of about 200 g. Because the milk is boiled, the fresh cheese is set by cardoon enzymes rather than by fermentation; only the cured form, salted harder and dried on cane racks for 10 days to a month, ripens. Made in 6 steps over 10 days – 30 days. The longest step, salt and dry the cured cheese, takes 10–30 days (DGADR 2001). Salt is 1–1.8 % (DGADR 2001).
| Main step | 10–30 daysReported[dgadr] | Salt and dry the cured cheese |
|---|---|---|
| Temperature | 78–100 °CMeasured[dias2014] | Strain and boil the milk |
| Salt | 1–1.8 %Reported[dgadr] | Cool and salt the milk |
| Goat milk · Mostly from Algarvia goats kept in flocks of 40 to 60[dgadr] | |
| Salt · Not weighed by farm makers; 900 g per 100 l of milk in one dairy studied[dgadr][dias2014] | |
| 30–35 g per 100 l of milk (two dairies) | Cardoon flowers (Cynara cardunculus) · Soaked in water the day before, pounded in a mortar and filtered[dgadr][dias2014] |
| Starter | none; boiling or pasteurising the milk destroys its own lactic bacteria |
Total time across the recorded steps: 10 days – 30 days
What changes: The strained goat milk is boiled, killing its microbes
On farms the milk is strained through a cloth and boiled. The heat kills pathogens such as Brucella melitensis but also the milk's own lactic bacteria.
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 milk is boiled before setting, so the fresh cheese is set by cardoon enzymes with little or no microbial fermentation. Only the cured form, dried on cane racks, ripens.
The milk is boiled or pasteurised, which the 2014 survey notes is required for the fresh cheese and kills Brucella melitensis. Fresh cheeses were kept at 2–4 °C in the dairies studied.
Every number is labelled with how it is known. How this atlas is made
Goats are among the few animals that thrive on the poor hill land of the Algarve, and cheese was a way to keep their milk. Making starts only in January because the kid goats were sold for Christmas first.
