Queijo Serra da Estrela, the “king of Portuguese cheeses,” is one of Portugal’s most renowned delicacies, being created in the country’s mountainous range, Serra da Estrela, from raw sheep’s milk, unique for its thick texture and a highly savory taste. Traditions dating back centuries leave their mark on this cheese, with thistle flowers being used as a natural coagulant.

In this article, we will discuss the history and cultural importance of Queijo Serra da Estrela, how it is traditionally made, and how you can try to make your own version of this exquisite cheese at home.

The History and Cultural Importance of Queijo Serra da Estrela
Queijo Serra da Estrela is one of the oldest cheeses in the Iberian Peninsula, and its history dates back more than 800 years. Due to the European Union’s Regulations on PDO -Protected Designation of Origin, it remains authentic with traditional production methods.

Produced solely in the Serra da Estrela region, with milk coming from local ewes, such as the Bordaleira and Churra Mondegueira breeds, this cheese has its distinctive taste due to the specific pastures of the region, raw milk, and artisanal process handed down generation after generation.

Traditional Production of Queijo Serra da Estrela
Creating Queijo Serra da Estrela requires quite some process, most of which are derived from traditional sources:

Ingredients
Raw Sheep’s Milk: Fresh milk from the locale’s native sheep. Thistle Flower (Cynara cardunculus): The nature acts as a coagulant and leaves it creamy in texture along with its own flavor. Salt: Add for preservation and the flavoring. How to make it Method Milk Preparation Fresh sheep’s milk is filtered to remove impurities and then gently heated to a warm temperature.
An extract from thistle flowers is prepared by soaking the flowers in water. This extract is then added to milk to curdle it, thereby substituting animal rennet-a common substance used for curdling in most cheese production. Curdling proceeds slowly, hours taking to form the curds.

Processing Curds
The curds are cut into small pieces and put into molds lined with cheesecloth.

Pressing and Salting
The excess whey is squeezed out of the cheese, and it is salted to season and preserve the cheese.

Aging
The cheese is aged for 30 to 60 days under controlled conditions. In these periods, it acquires its characteristic creamy center with an intense flavor.

Home-Making Queijo Serra da Estrela
While authentic Queijo Serra da Estrela calls for region-specific ingredients and conditions, the same can be replicated in the home. This adaptation captures the essence of this traditional cheese.

Ingredients:

Sheep’s Milk: 4 liters (substitute with high-fat cow’s milk, if not available, and though flavor will be different).

Thistle Extract: 1 teaspoon (find a specialty store or online).

Salt: 1 tablespoon.

Equipment:

Large pot

Cheese thermometer

Cheese molds or a strainer

Cheesecloth

Wooden spoon

Step-by-Step Recipe

1. Prepare the Milk
Pour the sheep’s milk in a big pot and warm it up to 30-35°C (86-95°F). Stir constantly to prevent burning.

2. Add Coagulant
Dissolve the thistle extract in small amounts of water, mixing it into the heated up milk. Cover the pot and let it sit for 1-2 hours without stirring it, until the curds will be formed.

3. Cut the Curds
Once the curds are set, use a long knife to cut them into small cubes. This assists in breaking down the whey.
4. Drain and Mould
Pour the curds into a cheese mould or strainer lined with cheesecloth. Press the curds lightly to squeeze out excess whey, fold the cheese-cloth over the top and leave it.

5. Salting the Cheese
Grate salt evenly over the top of the cheese. Press the cheese lightly again to distribute evenly throughout.
6. Aged
Place the cheese in a cool, humid environment at 10-12°C or 50-54°F and age it for 4-6 weeks. Every few days, turn the cheese to ensure even aging.

Serving and Pairing
Queijo Serra da Estrela is best enjoyed at room temperature to fully appreciate its creamy texture and complex flavours. Here are some serving suggestions:

As an appetizer, serve it with crusty bread, olives and drizzle with a bit of honey for a classic Portuguese experience.
With wine, pair it with something robust, such as red Douro or Dão, or crisp white vinho verde.
In recipes, use it as a luxurious addition to pasta, risotto, or gratins.
Tips for Success
Quality Ingredients: Use the freshest milk and thistle extract available for the best results.
Temperature Control: Maintain precise temperatures during the heating and aging process.
Patience: Aging is key to developing the cheese’s characteristic flavor and texture, so resist the urge to rush the process.
Conclusion
Queijo Serra da Estrela is more than just cheese; it’s a cultural treasure that speaks to the heritage and craftsmanship of Portugal. Even though making the real version at home is hard, this adapted recipe does some justice in a delicious way to present this spirit in your own home.

Whether served as a course, paired with wine, or given as a gift to cheese lovers, the steps to make and enjoy Queijo Serra da Estrela are truly worth the cooking journey. Try this recipe and bring a Portuguese tradition home to your table!