The Art of Portuguese Cheese Making
Portuguese cheese making is a craft that has been passed down through generations. The process often starts with the collection of fresh milk, which can come from cows, goats, or sheep. The type of milk used largely influences the flavor and texture of the final product. In Portugal, some of the most famous cheeses include “Queijo da Serra,” made from sheep’s milk, and “Queijo de Azeitão,” made from raw sheep’s milk and thistle rennet.
Key Steps in Cheese Making
1. Milk Collection (Recolha de Leite): The first step in cheese making is collecting fresh milk. In Portuguese, “leite” means milk. Depending on the type of cheese, the milk can come from different animals, such as “vaca” (cow), “cabra” (goat), or “ovelha” (sheep).
2. Pasteurization (Pasteurização): While some traditional cheeses use raw milk, many modern cheese makers pasteurize the milk to kill harmful bacteria. Pasteurization involves heating the milk to a specific temperature and then cooling it quickly.
3. Coagulation (Coagulação): To transform liquid milk into solid curds, cheese makers add a coagulant, such as rennet (coalho). Rennet can be of animal origin or plant-based, like in the case of “Queijo de Azeitão,” which uses thistle rennet (cardo).
4. Cutting the Curds (Corte da Coalhada): Once the milk has coagulated, it forms curds (coalhada). These curds are then cut into smaller pieces to release whey (soro), the liquid byproduct of cheese making.
5. Cooking and Stirring (Cozedura e Agitação): The curds are gently heated and stirred to further expel whey. This step helps to determine the final texture of the cheese.
6. Draining the Whey (Drenagem do Soro): After cooking, the curds are placed in molds (formas) to drain the remaining whey. Some cheeses are pressed to remove even more liquid and create a firmer texture.
7. Salting (Salga): Salt is added to the curds to enhance flavor and act as a preservative. Salting can be done by mixing salt into the curds or by soaking the cheese in a brine solution (salga).
8. Aging (Cura): The final step is aging, where the cheese is left to mature for a specific period. During this time, the cheese develops its characteristic flavor and texture. The aging period can range from a few days to several months or even years.
Essential Dairy Vocabulary
To fully appreciate Portuguese cheese making, it’s essential to familiarize yourself with key dairy-related terms. Here are some important words and phrases:
1. Leite (Milk): The primary ingredient in cheese making. Types of milk include “leite de vaca” (cow’s milk), “leite de cabra” (goat’s milk), and “leite de ovelha” (sheep’s milk).
2. Queijo (Cheese): The Portuguese word for cheese. Some popular Portuguese cheeses are “Queijo da Serra,” “Queijo de Azeitão,” and “Queijo de Nisa.”
3. Coalho (Rennet): A coagulant used to curdle milk. Rennet can be of animal origin or plant-based.
4. Coalhada (Curds): The solid parts of milk that form after coagulation.
5. Soro (Whey): The liquid byproduct of cheese making.
6. Formas (Molds): Tools used to shape and drain the curds.
7. Salga (Salting): The process of adding salt to the curds.
8. Cura (Aging): The period during which cheese matures and develops its flavor.
9. Pastor (Shepherd): In many rural areas, cheese making is still closely linked to shepherding. The “pastor” tends to the animals and often plays a crucial role in the cheese-making process.
10. Cardo (Thistle): A plant-based coagulant used in some traditional Portuguese cheeses.
Types of Portuguese Cheeses
Portugal offers a diverse array of cheeses, each with its own unique characteristics. Here are a few notable examples:
1. Queijo da Serra: This is perhaps the most famous Portuguese cheese. Made from raw sheep’s milk, it has a soft, buttery texture and a strong, pungent flavor. It’s produced in the Serra da Estrela region, which gives the cheese its name.
2. Queijo de Azeitão: Made from raw sheep’s milk and thistle rennet, this cheese has a creamy texture and a slightly tangy flavor. It’s produced in the Azeitão region, south of Lisbon.
3. Queijo de Nisa: This cheese is made from raw sheep’s milk and has a firm, crumbly texture. It has a slightly tangy flavor and is produced in the Nisa region of Alentejo.
4. Queijo de São Jorge: Made from cow’s milk, this cheese has a semi-hard texture and a slightly spicy flavor. It’s produced on the island of São Jorge in the Azores.
5. Queijo de Serpa: This cheese is made from raw sheep’s milk and has a soft, creamy texture. It has a mild, slightly sweet flavor and is produced in the Serpa region of Alentejo.
Visiting Cheese Producers in Portugal
If you’re a cheese enthusiast, visiting cheese producers in Portugal can be a rewarding experience. Many producers offer tours and tastings, allowing you to see the cheese-making process firsthand and sample their products. Here are a few tips for visiting cheese producers:
1. Plan Ahead: Many cheese producers require advance reservations for tours and tastings. Be sure to check their websites or contact them directly to make arrangements.
2. Learn the Vocabulary: Familiarize yourself with the key dairy-related terms mentioned earlier. This will help you understand the cheese-making process and communicate with the producers.
3. Ask Questions: Don’t be afraid to ask questions during your visit. Cheese makers are often passionate about their craft and happy to share their knowledge with visitors.
4. Sample the Cheeses: Tasting the cheeses is an essential part of the experience. Take your time to savor the flavors and textures of each cheese.
5. Support Local Producers: Consider purchasing some cheese to take home as a souvenir. This not only supports local producers but also allows you to enjoy a taste of Portugal long after your visit.
Making Portuguese Cheese at Home
For those who enjoy culinary adventures, making Portuguese cheese at home can be a fun and rewarding project. While the process can be time-consuming and requires some specialized equipment, the result is well worth the effort. Here are some basic steps to get you started:
1. Gather Your Ingredients and Equipment: You’ll need fresh milk, rennet (either animal or plant-based), salt, and cheese molds. You’ll also need a large pot, a thermometer, a long knife, and cheesecloth.
2. Heat the Milk: Pour the milk into a large pot and heat it slowly to the desired temperature. Use a thermometer to monitor the temperature closely.
3. Add the Rennet: Once the milk reaches the desired temperature, add the rennet and stir gently. Let the milk sit undisturbed until it coagulates and forms curds.
4. Cut the Curds: Use a long knife to cut the curds into small pieces. This helps to release the whey.
5. Cook and Stir the Curds: Gently heat the curds and stir them to expel more whey. The curds will begin to firm up as they cook.
6. Drain the Whey: Pour the curds into cheese molds lined with cheesecloth. Let the whey drain off, pressing the curds gently to remove excess liquid.
7. Salt the Curds: Sprinkle salt over the curds or soak the cheese in a brine solution. This adds flavor and acts as a preservative.
8. Age the Cheese: Place the cheese in a cool, humid environment to age. The aging period will depend on the type of cheese you’re making.
Conclusion
Portuguese cheese making is a fascinating and delicious aspect of the country’s culinary heritage. By learning about the cheese-making process and familiarizing yourself with key dairy vocabulary, you can deepen your appreciation for Portuguese culture and improve your language skills. Whether you’re visiting cheese producers in Portugal or trying your hand at making cheese at home, the world of Portuguese cheese offers endless opportunities for exploration and enjoyment. So, grab a slice of “Queijo da Serra” or “Queijo de Azeitão,” and savor the rich flavors of Portugal.
