Queijo Serra da Estrela

Queijo Serra da Estrela is a soft, cured sheep’s milk cheese produced in the Serra da Estrela region of Central Portugal. It is made from raw milk of Bordaleira Serra da Estrela sheep, coagulated with cardoon (Cynara cardunculus) and cured for at least 30 days. Its texture is creamy and buttery, with an intense, slightly tangy flavour. It is served as a starter, dessert or side, and has Protected Designation of Origin (PDO) status since 1996.

Good to know

• Try it at cheese dairies in the region, such as Celorico da Beira, Seia or Gouveia, or at local markets
• The best season is winter and spring, when the milk is richer after winter grazing
• Variants: amanteigado (creamier, cured 30-45 days) and curado (firmer, cured 60-90 days)
• Pairs with rye bread, Dão wine or Port, and honey or quince paste