Queijo Da Serra Recipe
Recipe information
Make Queijo Da Serra in just 3h . The traditional cheese from Portugal made from the milk of mountain sheep
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Ingredients
Cheese Ingredients
Cheese Making Process
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. 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. 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. 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. 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. 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. 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. Molding
Pack the salted curds into a cheese mold and press down firmly. Let it sit at room temperature for 12 hours.
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.
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