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Cheese from Portugal, Alto Alentejo
Raw ewe and goat milk is mixed in set ratios ('mestiço' means mixed), strained through a white cloth, warmed to 30 °C and set with animal rennet or cardoon. The curd is never cut; it goes straight into small hoops, is squeezed, salted face by face and dried on shelves for 15–20 days. Around day 20–25 some makers wipe it with paprika water, and it is ready at 'meia cura' after 3–4 weeks. Made in 8 steps over 36 days – 48 days. The longest step, cure to meia cura, takes 21–28 days (Agrupamento de Produtores Pecuários do Norte…). Lactic acid bacteria from the raw ewe and goat milk does most of the fermenting.
| Main step | 21–28 daysSet[caderno][oj-1999] | Cure to meia cura |
|---|---|---|
| Temperature | 30 °CSet[caderno][oj-1999] | Warm to 30 °C, stirring with a fataça |
| Raw ewe and goat milk · Mixed in the dairy in ratios of 20:80, 40:60 or 60:40[caderno][oj-1999] |
| Animal rennet or cardoon (Cynara cardunculus) · Each maker keeps to their own practice and proportions[caderno][oj-1999] |
| Food-grade salt · Measured by eye, with no instrument[caderno] |
| Paprika (colorau) and water (optional) · Wiped on the faces with a white cloth at about 20–25 days[caderno][oj-1999] |
| Starter: none added; the raw milk carries the lactic bacteria |
Total time across the recorded steps: 36 days – 48 days
What changes: Starting material: raw ewe and goat milk, strained through a white cloth
Ewe and goat milk are mixed in the dairy and poured slowly through a white cloth stretched over the pot by a metal band. Output: strained mixed raw 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 curd is never cut; it goes whole into the hoops. The milk is always a mix of ewe and goat in fixed ratios, and some makers colour the rind with paprika water near the end of curing.
Made from raw milk with a short cure of 3–4 weeks. The specification requires storage at 10 °C at most.
Every number is labelled with how it is known. How this atlas is made
The specification cites dairy experts who wrote about the cheese in 1901 and 1905, and describes making it in the Portalegre district as a way to keep milk in a remote area. It was registered as a PGI in 2000.
