Serra cheese, or creamy mountain cheese, hails from Portugal and adds a delightful touch to meals! Made from raw sheep milk, its rich flavor comes from traditional methods passed down for generations. Have you ever tried it in a warm soup? It melts beautifully, making dishes like Serra da Estrela soup extra comforting. �� You can enjoy it with crusty bread or on its own for a tasty treat. Plus, it's part of our culinary heritage, recognized as an endangered food. Isn't it fascinating how food connects us? �� Stick around, and you'll discover more about its recipes and history!

Key Takeaways

• Queijo da Serra, also known as Serra Cheese, is a creamy, tangy cheese made from raw sheep milk in Portugal's Serra da Estrela region.
• It has a rich history dating back thousands of years and was first officially recognized in 1287 by King Dinis.
• This cheese is a key ingredient in traditional dishes, such as Serra da Estrela soup, enhancing flavor and creaminess.
• Queijo da Serra is recognized as an endangered heritage food, celebrated in the Ark of Taste for its unique qualities.
• The cheese pairs well with crusty bread and grilled vegetables, making it versatile for various culinary experiences.

History

The history of Queijo da Serra is rich and deeply rooted in the traditions of its region. Did you know that its ancient roots stretch back thousands of years?

This cheese, made from raw sheep milk, has been crafted using traditional methods passed down through generations in the mountainous area around Celorico da Beira. The craftsmanship involved in making this cheese is akin to the careful construction and durability found in quality smokers, such as heavy-duty designs that guarantee longevity and performance.

In 1287, King Dinis established the first official cheese market there, showing its early importance in local culture and commerce. During the Age of Discovery, explorers relied on Queijo da Serra as a crucial food source.

Today, it's recognized as an endangered heritage food in the Ark of Taste, reminding us of its cultural heritage and the need to preserve such treasures.

Recipe

Recipe for Serra da Estrela Soup

Serra da Estrela soup is a traditional Portuguese dish that beautifully showcases the rich, tangy flavor of Queijo da Serra. This creamy soup isn't only comforting but also a delightful way to enjoy the unique characteristics of this cheese. It's perfect for chilly evenings or as a starter for a festive meal, where it can impress your guests with its distinctive taste and presentation.

For added versatility in your cooking experience, consider using a Lodge grill to prepare accompanying grilled vegetables that complement the soup.

To create this soup, you'll need to gather a few simple ingredients that elevate the flavors of Queijo da Serra. The combination of fresh vegetables, herbs, and the cheese itself results in a hearty and satisfying bowl of soup that captures the essence of Portuguese cuisine.

Whether served with crusty bread or enjoyed on its own, this dish is sure to become a favorite in your kitchen.

Ingredients:

• 200g Queijo da Serra, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 1 liter vegetable or chicken broth
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

In a large pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until they're translucent and fragrant.

Add the diced potatoes and stir for a few minutes before pouring in the broth. Toss in the bay leaf and bring the mixture to a boil.

Once boiling, reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender. Remove the bay leaf and use an immersion blender to puree the soup until smooth.

Stir in the cubed Queijo da Serra and season with salt and pepper to taste. Allow the cheese to melt into the soup, creating a creamy texture, and serve hot, garnished with fresh parsley.

Extra Tips:

For added depth of flavor, consider incorporating a splash of white wine when sautéing the onions and garlic.

If you prefer a chunkier soup, reserve some of the cooked potatoes and add them back in after blending.

You can also experiment with additional herbs such as thyme or rosemary for a more aromatic profile.

Serve the soup with crusty bread on the side to soak up the delicious broth, making your meal even more enjoyable.

Final Thoughts

Serra da Estrela cheese consistently impresses with its rich flavor and creamy texture, making it a standout ingredient in various dishes.

This cheese pairs wonderfully with fresh produce stored in eco-friendly wraps, enhancing your culinary experience while promoting sustainability.

Have you tried Queijo da Serra yet? This cheese, made from raw sheep's milk, is crafted with care from November to March, showcasing artisanal craftsmanship.

With a maturation period of at least 30 days, its texture evolves from runny to firm. The use of local Cynara cadunculus thistle gives it a unique taste that's hard to forget.

Recognized as a Protected Designation of Origin, Serra da Estrela cheese isn't just food; it's a piece of Portuguese culture.