Queijo Serra da Estrela ✦

Serra da Estrela

What it is

The curd is set not with animal rennet but with an extract of dried cardoon flowers, a wild thistle picked on the mountain; the enzyme works differently and leaves a paste that is close to pourable. Making runs from November to March, while the Bordaleira ewes are milking and the cold holds the cheese together.

In the kitchen

Do not cut it into wedges. Slice the top rind off as a lid, spoon the paste straight onto bread, then put the lid back — the cheese keeps for days inside its own crust.

Goes with

Olive oil Honey Quince Walnut Pear Ruby port Fig Black pepper

In season alongside

Ankimo Fugu shirako Goat cheese Herring milt Mont d’Or Pélardon

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