Queijo de Azeitão
Savor the creamy delight of Queijo de Azeitão, perfect with bread and wine on a sunny day.
There's nothing quite like enjoying a plate of Queijo de Azeitão on a sunny Sunday afternoon at a cozy tasca in Lisbon. This creamy cheese from the Alentejo region is a true delight, often found gracing the tables of family gatherings and festive celebrations. Picture it paired with some crusty bread and a glass of robust red wine, making it the star of the show.
As you share this cheese with friends and family, the room fills with laughter and stories. The Queijo de Azeitão strikes the perfect balance between delicate and bold, whether you enjoy it with a sweet fig jam or simply a pinch of sea salt. Each bite takes you right back to the beautiful hills of Alentejo, where sheep graze on aromatic herbs. Don't be intimidated by the thought of making it yourself—just a bit of patience and care can lead to recreating its wonderful creaminess and flavor in your own kitchen.
Ingredients · 4 servings
- 1 liter whole sheep's milk
- 200 ml heavy cream
- 1/4 teaspoon rennet
- 1 teaspoon salt
- 100 g white mold (penicillium candidum)
- A sprinkle of paprika for serving
Method
- Heat the sheep's milk and heavy cream in a pot until it reaches 35°C (95°F).
- Remove from heat and add the rennet, stirring gently for a few seconds.
- Cover the pot and let it sit undisturbed for about 30 minutes until curds form.
- Cut the curds into small pieces and let them rest for 10 minutes.
- Gently stir the curds while heating to 40°C (104°F) for another 10 minutes.
- Transfer the curds to a cheese mold lined with cheesecloth and press lightly.
- After a few hours, remove the cheese from the mold and sprinkle with salt and white mold.
- Let the cheese ripen in a cool place for 1-2 weeks, turning occasionally.