Queijo Da Serra Recipe

Cheese Making Process

1. 1

   Preparation of Milk

   In a large pot, heat the sheep's milk slowly to 32°C (90°F). Stir gently to prevent scorching.

2. 2

   Adding Cultures

   Once the milk reaches the desired temperature, add the cultured buttermilk. Stir gently and let it sit for 30 minutes to allow cultures to develop.

3. 3

   Adding Rennet

   Dissolve rennet in a small amount of cool, chlorine-free water. Add to the milk mixture and stir gently for about 30 seconds. Let it sit undisturbed for 1 hour.

4. 4

   Cutting the Curd

   Once the curd has set, cut it with a long knife into small cubes (about 1-inch). Let it rest for 5 minutes.

5. 5

   Cooking the Curd

   Gently heat the curds to 38°C (100°F) while stirring slowly. Maintain this temperature for about 30 minutes until the curds are firm.

6. 6

   Draining the Curds

   Pour the curds into a cheesecloth-lined colander. Allow to drain for about 30 minutes, then tie the cheesecloth and hang to drain for another hour.

7. 7

   Salting

   Once drained, transfer the curds to a mixing bowl and sprinkle sea salt over the curds. Mix gently to evenly distribute the salt.

8. 8

   Molding

   Pack the salted curds into a cheese mold and press down firmly. Let it sit at room temperature for 12 hours.

9. 9

   Aging

   Remove the cheese from the mold and place it in a cool, humid environment (around 10-15°C or 50-59°F) for 2 to 3 months. Turn the cheese regularly.