Serra d'Estrela

Portugal, Portugal

An artisan made mountain cheese using sheep’s milk, with the addition of wild artichoke and nettle rennet to coagulate the milk into cheese. This is not such a strange idea as the animals are grazing on pastures studded with wild herbs and flowers and their milk will naturally break down quickly into milk once heated. However by using the natural enzymes in the flowers and vegetables this imparts a particular flavour to the cheese which is sharp, tangy and floral. The rind is smooth and rubbed in oil before being wrapped in muslin to protect the crust from cracking too much

• Weight: Approx 1200g
• Fat: 50.0%
• Colour: Yellow
• Rind: Rubbed