Description
The Queijo Mestiço de Tolosa PGI is a mature cheese with a semi-soft consistency made from sheep and goats' milk, in the proportions of 20% to 80%, 40% to 60% and 60% to 40%. Humidity varies between 55% and 65% and the fat content between 45% and 60%.
Production Area
Queijo Mestiço de Tolosa PGI cheese is made in the municipal areas of Nisa, Crato, Castelo de Vide, Marvão, Portalegre, Monforte, Arronches and Alter do Chão, in the Portalegre district.
Production Method
The milk is obtained from sheep and goats reared in the traditional way. The fresh milk is mixed in the above mentioned proportions and then filtered through a muslin cloth and heated either by bain-marie or over a wood fire and stirred using a utensil called fataça. When the milk reaches 30°C it is coagulated with either natural rennet or with extract of Cynara cardunculus. The curd obtained is pressed into moulds and left to rest for approximately 15 minutes. The cheeses are then salted without being removed from their moulds. After four or five days they are removed from their moulds and are left to mature for three or four weeks.
Appearance and Flavour
Queijo Mestiço de Tolosa PGI cheese has a regular shape with well defined edges and a soft to hard consistency. The rind is fine, slightly wrinkled, occasionally oily but firm with a uniform orange yellow colour. It weighs between 150 gr and 400 gr with a diameter between 7 cm and 10 cm and a thickness of between 3 cm and 4 cm. The interior is firm, not compact and with uniform air bubbles. The flavour is reasonably strong, clean and spicy. The aroma is pleasant and very distinctive.
History
In Tolosa and the surrounding freguesias (hamlets) an original way of making cheese was developed which has been passed down since time immemorial and has hardly changed today. The making of Queijo Mestiço de Tolosa PGI cheese is normally a secondary activity on the farms and small holdings here although some specialised cheese makers do exist. Apart from its reputation which has guaranteed its existence for generations, written documents also exist by experts, dating from the beginning of the 20th century (1901 and 1905) attesting to the importance of cheese making to the local economy.
Gastronomy
Queijo Mestiço de Tolosa PGI cheese must be stored at a temperature of between 0°C and 10°C. It can be eaten as a snack, a starter or with an aperitif. It is often eaten as a mid-afternoon snack or in the evening with a glass of good local red wine.
Marketing
This cheese is sold as Queijo Mestiço de Tolosa PGI. It is sold loose or wrapped in cling film clearly labelled, bearing a seal of guarantee and its PDO certification.
Distinctive Features
During the 20 to 25 days maturing period some of the local cheese makers rub the surfaces and the sides of Queijo Mestiço de Tolosa PGI with a cloth soaked in a mixture of pimento powder and water, giving the cheese a distinctive colour. The cheese is seasoned in natural conditions, since its success depends largely on the skill of the maker and his ability to establish the correct temperature and degree of aeration.
