THE TASTE OF BRAZIL FOR SERRA DA ESTRELA PDO CHEESE

Virgilio Nogueiro Gomes © Adriana Freire

Cheese is, for me, the second greatest food creation of humanity. The first was bread, which is the ideal partner to keep cheese company.

Nature was lavish with Portugal and the Portuguese made good use of this gift. The Serra da Estrela and Churra Mondegueira sheep, associated with the pastures of that region, are a blessed start to the excellence of this cheese. Then, and naturally, the inherited arts for the production of cheese from the raw milk of those sheep.

Since Roman times, in the area that is now Portugal, this cheese has been known and celebrated later by the greatest Portuguese medieval author, Gil Vicente. And here comes the legend of the shepherdess Isabel, from the time of the queen with the same name who, why not a miracle? From sheep’s milk, Isabel gives birth to the delicious cheese from the mountains, worked with skillful hands, patience, knowledge. A unique work. The one who best knows such art. The secrets, the right practices.

But it is certainly not a miracle that we currently have a Serra da Estrela Cheese, a true symbol of the excellence of Portuguese cheeses that crossed the Atlantic. Brazil discovered the charm of this product with the advantage of being available in three textures: buttery, half-cured and long-cured. When maturation exceeds 120 days, it can be called “Mature”. And Brazilians discovered the charms of these versions.

For me cheese is always cheese and I appreciate it more when it’s mature. Even eating its rind, which is pure cheese with another consistency because it is more exposed to the air. The new generation of chefs also seems to be recognizing the elegance and strength of this cheese. Although it can be used in cooking, the true connoisseur prefers it with bread and a good red wine and even a good Port Wine.

Serra da Estrela PDO Cheese is an example of Portuguese cultural heritage. Evolving through times, it asserts itself as an elite and sweet-tooth product that can be indulged in at any time of a meal. But to better appreciate it, nothing like being the central object of a lunch, in a convivial act.