Queijo de Azeitão

Queijo de Azeitão

Queijo de Azeitão is a traditional Portuguese cheese made from sheep's milk. It originates from the region of Azeitão, which is located in the Setúbal Peninsula, south of Lisbon. This cheese is highly regarded for its rich, creamy texture and distinctive flavor, which can range from mildly tangy to intensely piquant, depending on its age. Queijo de Azeitão is a Protected Designation of Origin (PDO) product, meaning that its production is restricted to a specific geographical area and adheres to strict traditional methods.

History

The production of Queijo de Azeitão dates back to the 19th century, where it was developed by local farmers in the Azeitão region. The cheese's unique characteristics are largely attributed to the specific breeds of sheep used for milking, as well as the region's particular microclimate. Over the years, Queijo de Azeitão has gained national and international recognition, becoming one of Portugal's most celebrated cheeses.

Production Process

The making of Queijo de Azeitão involves a meticulous process that has been passed down through generations. It starts with the collection of raw sheep's milk, which is then curdled using natural rennet extracted from the thistle plant, Cynara cardunculus. This method of coagulation is traditional in Portugal and contributes to the cheese's unique flavor profile. After coagulation, the curd is broken up, placed into molds, and pressed to remove excess whey. The cheese is then salted and left to mature for at least 20 days, although some variants may be aged longer to develop a stronger flavor.

Characteristics

Queijo de Azeitão is small in size, typically weighing around 250 grams. It has a soft, creamy texture that becomes increasingly runny with age. The rind is thin and yellowish, while the interior of the cheese is a pale cream color. Its flavor is rich and slightly acidic, with a pronounced sheep's milk aroma. The cheese's consistency allows it to be spread on bread or crackers, making it a versatile addition to various culinary applications.

Culinary Uses

In Portuguese cuisine, Queijo de Azeitão is often served as part of a cheese board, accompanied by fresh bread, olives, and wine. It can also be used in cooking, adding depth and richness to sauces, quiches, and other dishes. Its creamy texture makes it an excellent choice for melting over vegetables or incorporating into mashed potatoes.

Protection and Recognition

As a PDO product, Queijo de Azeitão is protected under European Union law, which safeguards its production methods and geographical origin. This designation ensures that only cheese produced in the specified region, following traditional practices, can be labeled as Queijo de Azeitão. The cheese has also received various awards and accolades, further cementing its status as a culinary treasure.

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