Home

| | | | | |


  Cheese  
  Home
History
The art
Alcains
Azeitão
Cabra Serrano
Castelo Branco
Évora
Nisa
Ovelha Amanteigado
Pico   
Rabaçal
Serpa
Serra da Estrela
S. Jorge
Sto. Isidro
Terrincho
Tomar
International Cheese
 
   
     

Colabore
envie a sua receita

Enviar Receita

 



Serpa Cheese


The Serpa cheese is possibly the most famous traditional cheese in Alentejo, being its singular strong scent and spicy flavour part of cultural inheritance of Baixo Alentejo people. Its origin is lost in time and it is a sheep cured cheese, with creamy half-compact paste with few or none holes.
The Serpa is obtained by the slow draining of curdling after the coagulation of sheep raw milk with the infusion of a thistle. A soft thin and slightly wrinkled cape, straw yellow, covers a whole and creamy paste of the same colour, soft and deformable in the cut, can even spill.
Cheeses are kept for at least one month in "Linen Rooms" (Cheese-dairy) in a cool and moist environment till they reach the right point of maturation. Proceeding from a region with the range of twelve subdivision of districts of Baixo Alentejo, it’s also its climate, soil and pasture the Serpa owes the characteristics that make it a unique cheese.

GARDUNHA - Superior Qualidade


Associação Barmen Portugal

a e i o u - O seu motor de busca ...

GERTRUDES - Servidor de Apontadores  Lusófonos

Voltar à Página Principal

queijos@gastronomias.com


-  

| Home | Roteiro Regiões | Receitas Culinárias | Doces | Afrodisíacas | Internacionais | Receita-Quinzena |
Vinho e Gastronomia | Vinhos | Enchidos | Queijos | Queijo-Quinzena | Cafés | Tarot | Cocktails | Restaurantes |
| Afrodisíacos | Jantar-a-Dois | Ervas Aromáticas | Especiarias | Sabores da Lusofonia | Momentos Especiais | Top 10 |
| Glossário | Conselhos & TruquesColaborações | Anedotas |

Copyright© 2001 Arte Digital, Lda. Todos os direitos reservados.
 
ROTEIRO GASTRONÓMICO DE PORTUGAL