This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Serpa cheese" – news · newspapers · books · scholar · JSTOR (October 2023) (Learn how and when to remove this template message)

Serpa cheese (Queijo Serpa PDO) is a type of cheese from Serpa, Alentejo, Portugal. It has a Protected designation of origin (PDO)[1] and is listed on the Ark of Taste.

Serpa cheese

Queijo Serpa is a cured, semi-soft cheese made with raw sheep milk and extracts of Cardoon (Cynara cardunculus L.) as coagulant. According to a traditional manufacturing process, no Fermentation starter culture added and pasteurization is not used.[2]

Some aspects of the traditional manufacturing process are rooted in religious beliefs such as the Muslin used to filter the curd being folded exactly forty times.[3]

References

  1. ^ "Visit Serpa » The Cheese". Visit Serpa. Retrieved 2023-10-23.
  2. ^ Araújo-Rodrigues, Helena; Tavaria, Freni K.; dos Santos, Maria Teresa P. G.; Alvarenga, Nuno; Pintado, Maria M. (2020). "A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese". International Dairy Journal. 100: 104561. doi:10.1016/j.idairyj.2019.104561. hdl:10400.14/28353.
  3. ^ "Natural Cheese". The Cozy Couple. Retrieved 2023-10-23.


Categories