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Cheese from Portugal, Centro, the Sicó hills
Raw ewe and goat milk is mixed, salted with a spoonful of salt and set with animal rennet at about 30 °C in 45 minutes to an hour. The cheesemaker breaks the curd by hand, presses it gently into hoops and dry-salts one face, then the other the next day. The small cheeses ripen at least 20 days at 10–15 °C, washed often and scraped with a piece of roof tile, a knife or a fig leaf. Made in 6 steps over 21 days. The longest step, wash, scrape and ripen, takes at least 20 days (DGADR) and runs at 10–15 °C (DGADR). Lactic acid bacteria from the raw ewe and goat milk does most of the fermenting.
| Main step | at least 20 daysSet[caderno] | Wash, scrape and ripen |
|---|---|---|
| Temperature | 10–15 °CSet[caderno] | Wash, scrape and ripen |
| Raw ewe and goat milk · Mixed after milking and filtering; more ewe than goat milk in older descriptions[caderno][eu-summary] |
| Salt in the milk (one tablespoon) · Added before the rennet in the dairy studied for the specification[caderno] |
| Animal rennet · Cardoon is no longer used; some makers still use dried lamb abomasum[caderno] |
| Coarse salt (enough to cover each face) · A 1938 account gives 60 g of salt per cheese[caderno] |
| Starter: none added; the raw milk carries the lactic bacteria |
Total time across the recorded steps: 21 days
What changes: Starting material: raw ewe and goat milk, filtered and mixed in the pot
Output: mixed raw 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 milk is a mix of ewe and goat, set with animal rennet. During ripening the rind is scraped with a piece of roof tile, a knife or a fig leaf and wiped with linen.
Made from raw milk that must be worked within 12 hours of milking, and ripened at least 20 days.
Every number is labelled with how it is known. How this atlas is made
Writers from 1938 to 1966 describe small Rabaçal cheeses of 200–500 g made mostly from ewe milk with some goat milk and cured in about 20 days. One 1961 author credits the aromatic pasture herb 'erva de Santa Maria' for its flavour. It was registered as a PDO in 1996.
