Queijo da Serra Cheese

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.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Hard
• Calories: 905
• Protein: 49 g
• Carbs: 47 g
• Fat: 59 g

Ingredients

• 3.3 L Whole sheep's milk ( fresh and whole )
• 23.3 g Gray sea salt ( fine )
• 0.7 piece Traditional French bread ( thickly sliced )
• 13.3 g Dried cardoon flower ( dried )

Instructions

1. Heating the milk

   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. Preparing the coagulant

   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. Coagulation and curdling

   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. Molding and pressing

   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. Serving with a spoon

   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.

Chef's tips

• 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.

Storage

Keep refrigerated wrapped in a damp cloth, but consume quickly once opened.