How to make and eat Serra da Estrela cheese

How to make and eat Serra da Estrela cheese

One of Portugal’s gastronomic highlights is Serra da Estrela cheese. Its by-product, requeijão (like ricotta) is rather yummy, too. Thanks to a cheese-making workshop, I now know how they’re made, although I won’t be trying this at home.

According to Maria do Céu, who has been making Serra da Estrela cheese since she was twelve and knows a thing or two about it, my hands are too hot! And unlike the cheese factory at Casa da Insua near Viseu, I haven’t got the equipment. Or the sheep. Or the patience. The workshop, however, was interesting and fun.

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