CheesiPedia » Portugal http://cheesipedia.com Everything you ever wanted to know about cheese. Fri, 04 Dec 2009 15:00:50 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Saloio http://cheesipedia.com/saloio/ http://cheesipedia.com/saloio/#comments Wed, 28 Oct 2009 00:45:17 +0000 admin http://cheese.content.solarisedesign.co.uk/2009/10/28/saloio/ Saloio is a brand of Portuguese cheese manufactured in the region of Ponte do Rol, 50 km north of Lisbon. It is made from sheep’s milk with no salt. It is a firm cheese usually served in small cylinders that are 5 cm wide and 6 cm high.Another meaning of saloio is of a non-urban person, i.e. a person living outside the large city on the countryside whose behaviour is regarded somewhat uncivilized and foolish and thereby often being patronized by the urban sprawlers. Originally it was a term apllied for someone that lives on the rural areas surrounding Lisbon, the capital of Portugal.

]]> http://cheesipedia.com/saloio/feed/ 0 Serra da Estrela http://cheesipedia.com/serra-da-estrela-cheeseserra-da-estrela/ http://cheesipedia.com/serra-da-estrela-cheeseserra-da-estrela/#comments Wed, 28 Oct 2009 00:45:17 +0000 admin http://cheese.content.solarisedesign.co.uk/2009/10/28/serra-da-estrela-cheeseserra-da-estrela/

Serra da Estrela is a cheese from the region of Serra da Estrela, in Portugal. Its production has very rigorous rules and its delimited region is in the subdivision of the municipalities of Nelas, Mangualde, Celorico da Beira, Tondela, Gouveia, Penalva do Castelo, Fornos de Algodres, Carregal do Sal, etc.It is made of sheep milk, mostly during the months of November to March.

Its maturation period has specific norms and must last thirty days at least. According to its maturation it becomes creamy pouring out or thicker. It is a cured cheese from artisan work with half-soft paste, creamy, white or slightly yellow, uniform (without holes or just a few) obtained from slow draining of curdled-milk, after raw sheep milk coagulation, with Cynara cadunculus thistle.

The shape is a low cylinder with side camber and a little in the upper face, not having precise tacks. It shows a soft well formed rind, smooth and thin, with a uniform straw-yellow colour.

]]> http://cheesipedia.com/serra-da-estrela-cheeseserra-da-estrela/feed/ 0 Castelo Branco http://cheesipedia.com/castelo-branco/ http://cheesipedia.com/castelo-branco/#comments Wed, 28 Oct 2009 00:45:16 +0000 admin http://cheese.content.solarisedesign.co.uk/2009/10/28/castelo-branco/ Castelo Branco (Queijo de Castelo Branco) is a cheese named after the city of Castelo Branco, in Portugal, the chief city of the district where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture. Typically the cheese takes 40 days to mature when made with goat’s milk, and 50 days when made with ewe’s milk. The fat content is around 45%, and the cheese is usually a close-to-white colour.

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