Queijo da Serra Cheese
Ingredients
- 3.3 LWhole sheep's milk (fresh and whole)
- 23.3 gGray sea salt (fine)
- 0.7 pcTraditional French bread (thickly sliced)
- 13.3 gDried cardoon flower (dried)
Method
A supple rind holding an incredibly creamy, almost liquid center. The aroma is bold with sheep's milk and hay notes, balanced by the delicate bitterness of cardoon.
- 1
Pour the sheep's milk into a large pot. Heat gently until it reaches 30°C. The milk should feel just warm to the touch, never hot, to preserve the ferments.
- 2
Crush the dried cardoon flowers with grey sea salt in a mortar. Add a bit of warm water to extract the enzymes. Filter this dark juice through a fine cloth.
- 3
Pour the cardoon extract into the warm milk. Stir briefly and let it sit undisturbed for 40 to 60 minutes. The milk should transform into a clean, gelatinous block.
- 4
Delicately cut the curd. Transfer it into perforated molds lined with muslin. Press manually to expel the whey until the paste is firm yet moist.
- 5
After aging, cut the top of the cheese off like a lid. The center should be runny and generously coat the traditional bread. Serve at room temperature.
Frequently asked questions
How do you get this dish right?
- Milk temperature is key: at exactly 30°C, the cardoon's action is optimal.
- Don't press the curd too hard; we want to keep the moisture that creates the final creaminess.
- Take the cheese out of the fridge at least 2 hours before eating so it regains its fluidity.
How long does this dish keep?
Keep refrigerated wrapped in a damp cloth, but consume quickly once opened.
