Serpa cheese

Serpa cheese is a traditional Portuguese cheese made from raw sheep's milk. It is named after the town of Serpa, located in the Alentejo region of southern Portugal. The cheese is known for its strong, slightly spicy flavor and creamy texture.

History

The production of Serpa cheese dates back to the Roman times, when the region was known for its sheep farming and cheese production. The cheese-making process has been passed down through generations, and it remains a significant part of the local culture and economy.

Production

Serpa cheese is made from raw sheep's milk, which is curdled using a natural rennet obtained from the thistle flower (Cynara cardunculus). The curd is then cut, drained, and placed in traditional woven baskets, where it is pressed and salted. The cheese is then aged for a minimum of 30 days, during which it develops its characteristic flavor and texture.

Characteristics

Serpa cheese has a semi-hard, yellowish rind, which is often covered with a thin layer of olive oil to prevent it from drying out. The interior of the cheese is creamy and slightly crumbly, with a strong, slightly spicy flavor. The cheese is often served as part of a cheese platter, or used in cooking, where it melts well.

Recognition

Serpa cheese has been recognized with a Protected Designation of Origin (PDO) status by the European Union, which means that only cheese produced in the designated area using the traditional methods can be called Serpa cheese.

See also

• List of Portuguese cheeses
• List of sheep milk cheeses

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