Saloio

Saloio is a traditional Portuguese cheese, originating from the region of Lisbon and Vale do Tejo. It is a semi-hard cheese, made from unpasteurized sheep's milk, and has a slightly acidic, creamy flavor. The cheese is typically aged for a minimum of 45 days, during which it develops a thin, natural rind.

History

The name "Saloio" comes from the Portuguese term for a rural laborer, reflecting the cheese's origins in the rural areas surrounding Lisbon. The production of Saloio cheese dates back to the 19th century, when it was made by farmers as a way to preserve excess milk. Today, it is still produced using traditional methods, and is considered a staple of Portuguese cuisine.

Production

The production of Saloio cheese begins with the collection of unpasteurized sheep's milk. The milk is then curdled using animal rennet, and the resulting curds are cut and pressed to remove whey. The cheese is then salted and aged for a minimum of 45 days. During the aging process, the cheese is regularly turned to ensure even maturation.

Characteristics

Saloio cheese has a semi-hard texture and a slightly acidic, creamy flavor. It has a thin, natural rind that is typically covered in a white mold. The cheese is often served sliced, and is a popular accompaniment to bread and wine.

See also

• Portuguese cuisine
• List of Portuguese cheeses
• List of sheep milk cheeses

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