One of the most famous traditional cheeses in southern Portugal, Serpa DOP its strong scent and spicy flavor from the unique climate, soil and pasture of the lower Alentejo region. This award-wining cheese is made from raw sheep’s milk coagulated by the addition of thistle flower extract (Cynara cardunculus). As part of this cheese's production process, it's wrapped in cloth to mature in cellars during the cured process for a minimum of 30 days. The consistency is soft and the rind is light to straw yellow color, with possible tiny holes. Serpa DOP has a unique mix of strong spicy and slightly sweet-tart aroma and flavor. When aged for periods over 1 year it becomes hard dotted with small holes, a stronger spicy flavor and crumbly like parmesan.
|MILK TYPE||Raw sheep’s milk|
|Rennet||Vegetable - Thistle rennet|
|Region||Alentejo – Southeast of Portugal|
|Rind||Straw yellow color and crumbly texture|
|Aging||> 12 months|
|Flavour||Strong and spicy|