Description
The Queijo de Azeitão PDO is a semi-soft cheese made from raw sheep's milk.
Production Area
Queijo de Azeitão PDO cheese is made in the municipal areas of Palmela, Sesimbra and Setúbal, in the Setúbal district.
Production Method
The sheep graze freely on the mountain pastures of the Serra, feeding on the abundant natural vegetation. They are still milked by hand today. The milk is first filtered and then a natural coagulant, an infusion of the petals of a species of naturally occurring thistle (about 0.5 gr of crushed petals per kg of milk) and salt (about 25 gr per litre) are added to it, at a temperature of 30°C. The curd is ready after 45 minutes and is poured into special containers to remove some of the whey. The cheese is then placed in cinchos (moulds), which are small in size, and is pressed by hand. The cheeses are left to age at a temperature of between 10°C and 15°C and a humidity of between 85% and 90% for 20 days. The cheeses are turned and washed every day if necessary so that a smooth, clean rind is formed.
Appearance and Flavour
Queijo de Azeitão PDO cheese has a squashed cylindrical shape with undefined edges and the rind is pale yellow. The weight varies from between 100 gr and 250 gr. The interior of the cheese is yellow in colour and soft and buttery. It has its own very distinctive flavour, slightly acidic and lightly salted with an almost imperceptible hint of spice, a very unique cheese.
History
The origin of Queijo de Azeitão PDO cheese dates back to the 19th century. In about 1830 Gaspar Henriques de Paiva, who was born in the Beira Baixa region, went to live in the small town of Azeitão near Setúbal to dedicate himself to farming. He took with him some Bordaleira breed of sheep which, within a few years, became a large flock. Every year, because of his nostalgia for his home land, he asked a shepherd from Castelo Branco to come and make him some Queijo Serra da Estrela cheese. It was this shepherd who brought the secrets and skills of Beira Baixa cheese making to the cheese makers of the Azeitão region. In a very short time Queijo de Azeitão cheese became famous throughout Portugal, to the extent that, in 1905, it was awarded a medal by the Real Associação Central dos Agricoltores Portugueses and in 1988 won a medal at the Portuguese Industrial Exhibition in the agriculture section.
Gastronomy
Queijo de Azeitão PDO must be stored at a low temperature, preferably between 0°C and 5°C. It should be served at room temperature, therefore removed from the fridge two hours before serving in winter and 30 minutes before serving in summer. It should be cut from the centre in thin slices to enjoy its buttery texture and rich taste. It can be eaten as a starter, as a snack or can be served during a meal, before fruits and the dessert. It is excellent with home-made bread and a glass of the local wine.
Marketing
This cheese is sold as Queijo de Azeitão PDO. It is sold wrapped in paper, clearly labelled and bearing a seal of guarantee and its PDO certification.
Distinctive Features
The particularity of Queijo de Azeitão PDO cheese is owed to the natural flora of the mountain pastures in the Serra Arrábida mountains where the sheep graze, as well as the use of an infusion of the naturally occurring Cardoon flower (Cynara cardunculus L.) as a coagulant in the making of this cheese.
