Queijo de Laticínio
Queijo de Laticínio, a beloved cheese delicacy originating from Portugal, is a celebrated product that reflects the rich dairy tradition of the region. Incorporating centuries-old techniques, this cheese is often made from the milk of cows, goats, or sheep, each offering a unique taste and texture profile. The cheese is famous for its creamy texture and versatile use in a variety of dishes ranging from appetizers to main courses.
Ingredients
Preparation
Step 1: Preparing the Milk
Start by warming the milk to a uniform temperature of about 30°C. This is essential to encourage the optimal activity of the cultures. Monitor this closely with a thermometer while gently stirring.
Step 2: Adding the Cultures and Rennet
Once the milk is at the desired temperature, add the selected cultures, stirring slowly to ensure even distribution. Allow the mixture to sit for around 30 minutes. After that, introduce the rennet, stirring it evenly into the milk. Let this mixture rest undisturbed until it coagulates into a smooth curd—typically around 45 minutes, but timing should be precise, so use a cooking timer.
Step 3: Cutting the Curd
Once the curd has formed, it needs to be cut into small cubes. This process helps in whey separation. Use a curd knife, cutting it at right angles to create cubes, then allow it to rest for about 5 minutes.
Step 4: Heating the Curds
Gradually heat the curds again to about 38°C. Stir continuously, gently, for around 30 minutes using a cooking timer to avoid overcooking. This step helps to expel more whey from the milk.
Step 5: Draining and Salt
Pour the curds into a cheesecloth-lined colander to drain the whey. Once all of the whey is drained, add salt by sprinkling it over the curds, and mix them delicately.
Step 6: Molding and Pressing
Transfer the salted curds into a cheese mold. Press the mold with a weight for at least 8 hours to ensure that the milk solidifies into a consistent texture, perfect for slicing. Using a cooking timer will help to track this process.
Cooking Process
Step 1: Aging
Remove the cheese from the mold and place it in a cool, dark environment with high humidity for aging. This process can vary from a few weeks to several months. Longer aging will result in a sharper flavor and firmer texture.
Step 2: Flavor Development
During aging, regular turning, washing, and monitoring are important. This allows the distribution of moisture and promotes bacterial growth which will develop its characteristic taste.
Step 3: Final Touch and Storage
Once the cheese has aged to your preference, wrap it in wax paper or cheese wrap to protect it while storing. Maintain it under refrigeration to preserve freshness while containing the refined flavors developed over time.
How to Enjoy Queijo de Laticínio
This cheese is exceptionally versatile. Serve it as part of an antipasto platter paired with fresh fruits, nuts, and olives. It melts beautifully, making it a fabulous choice for fondues, gratins, and sauces. Consider pairing it with a robust red wine or a sweet port to complement its flavors.
Experiment with using it generously in sandwiches, on fresh-baked bread, or mixed within salads and pasta dishes to enrich the flavor profile. Its ability to transform a dish lies in its distinctive taste and creamy texture.