Description: Queijo Serpa PDO is a cured cheese, of a buttery, semi-soft consistency, with few or no holes, obtained by slowly draining the curds, after coagulation of the pure, raw ewe's milk, through the action of a cardoon (Cynara cardunculus L.) steep.
Production method: The manufacture is done twice a day, in order to reduce as much as possible the length of time elapsed after milking. The maturation process takes place in local natural healing or controlled atmosphere facilities. The maturation process occurs over a period of 30 days. It undergoes two salting processes, the first at filter time and the second when the moulds are already filled for serum depletion.
Distinctive features: Queijo Serpa PDO cheese has some process particularities like the cut being done with only four movements, practiced based on religious beliefs. In addition, the use of a muslin cloth folded exactly 40 times to filter the milk.
Production area: Queijo Serpa PDO cheese is made in the municipal areas of Mértola, Beja, Castro Verde, Almodôvar, Cuba, Ourique, Moura, Serpa, Vidigueira, Aljustrel, Ferreira do Alentejo, Alvito, Odemira, Santiago do Cacém, Grândola and Alcácer do Sal, in the districts of Beja and Setúbal.
History: The manufacture of Queijo Serpa PDO cheese is based on the recipe of Serra da Estrela PDO cheese, which is complemented by the resources used and the soil and climatic characteristics of this region, making it a very special cheese. The first bibliographic reference was made in 1905 by Joaquim Rasteiro for the “Congresso de Leitaria”.
Product specification (pdf)
QUEIJOSERPA - Agrupamento Produtores, Lda
Control and certification body
CERTIS - Controlo e Certificação Lda
Publication in EU official journal
Reg. (CE) n.º 1107/96 - L148 21.06.1996
Publication in the Portuguese official journal
Aviso n.º 38/2004 (2ª série) 15.02.2004
Aviso n.º 4173-C/2005 (2ª série) 19.04.2005
Aviso n.º 8076/2004 (2ª série) 09.08.2004
Despacho n.º 5/1997 (2ª série) 01.02.1997
Despacho n.º 52/1994 (2ª série) 15.02.1994