Serpa cheese

File:Queijo Serpa.webm Serpa cheese is a traditional Portuguese cheese originating from the Alentejo region, specifically from the town of Serpa. It is a type of sheep's milk cheese known for its distinctive flavor and texture.

Production

Serpa cheese is made from raw sheep's milk and is coagulated using a local variety of thistle called Cynara cardunculus. This natural coagulant gives the cheese its unique characteristics. The curd is cut and then placed in molds to drain. After draining, the cheese is salted and left to mature for a period ranging from 30 days to several months, depending on the desired texture and flavor.

Characteristics

Serpa cheese has a semi-soft to hard texture, depending on its age. The rind is typically yellowish and may develop a reddish hue as it matures. The interior paste is creamy and can become more crumbly with age. The flavor is rich, slightly tangy, and has a hint of bitterness due to the thistle coagulant.

Uses

Serpa cheese is often enjoyed on its own or with bread and wine. It can also be used in various Portuguese dishes, adding a unique flavor to recipes.

Certification

Serpa cheese holds a Protected Designation of Origin (PDO) status, ensuring that only cheese produced in the designated region and following traditional methods can be labeled as Serpa.

Related Pages

• Portuguese cuisine
• Sheep's milk cheese
• Alentejo
• Protected Designation of Origin

See Also

• List of Portuguese cheeses
• Cheese production
• Thistle

   This article is a cheese-related stub. You can help WikiMD by expanding it!

• 
  Serpa cheese