Cheeseaholics Portugal
We liked cheese, until we moved to Portugal and came to love cheese. All of the different flavours, textures, smells and characteristics of cheese out here mean that all of us now have a personal favourite.
My personal favourite is a sheep’s milk cheese produced by SERqueijos of Penela with a medium aging – it’s delicious.
Over the years we have been amazed at just how fast a cheese board of local artisan cheeses disappears when paired with local bread, lives, fruit and wine at a dinner table!
If you would like a little more inspiration for what to do with local cheeses try the excellent book “A Passion for Cheese” by top chef Paul Gayler, ISBN 1-856262-44-8. Paul is the Executive Chef of The Lanesborough Hotel, one of London’s most beautiful and luxurious hotels.
The cheese story in the beautiful area of Portugal has been developing for more than 4,000 years, in particular since the Romans were living in this area in large numbers 2,000 years ago. During this time it was used to feed soldiers and export back to Italy.
Production Know-How
The authenticity of a cheese is very important in Portugal. During the production there are rules to be obided to regarding it’s manufacture and the origin of milk used. A certificate is issued to confirm this to cheese makers.
Making cheese is an age old process, particularly around rural central Portugal, where traditions have continued unchanged for many years.
How’s it made: To warmed milk is added a liquid rennet or in some cases a digestive enzyme from a young goats stomach.
The milk then curdles, this is then drained and the whey is separated to leave the curd cheese to which salt is added. This is then matured by drying into the traditional cheese we love.
If you are thinking of making the move to this wonderful, traditional and artisan part of the world, check out the selection of property for sale in central Portugal available at Coimbra Property Shop today.
Tags: cheese, cheese in portugal, mild cheese, portugal, portuguese cheese, rabacal cheese, vegetarian, vegetarian portugal
February 2, 2009 at 11:17 am
I went to the organic produce market in Penela on Saturday and bought the best quality Cabbage, garlic and loads of onions that I have ever seen.
The cost 1 Euro 40 Centimus……………..
Although the market says it opens at 9.30 am best to go at 10.15 or so
Does anyone know were and when the other organic markets are held
February 2, 2009 at 7:38 pm
If you are missing out on a curry, heres a real bargain.
Dinner for one, less than a euro per head
Vegan lentil curry or Dhal
Ingredients:
1 cup mung dhal, yellow or red dried lentils
2 cups water
1 teaspoon turmeric
3 cloves fresh garlic, peeled and chopped
2 large onions, peeled and sliced thinly
¼ teaspoon ground chili or chili powder to taste
1 ½ teaspoon salt
¼ cup ghee, melted butter or veg oil
2 teaspoons cumin seeds
2 teaspoons ground coriander
4 teaspoons fresh coriander leaves, washed and chopped
Removing any debris or small stones from the lentils, best done on a tray.
Wash the lentils by running cold water through them and agitating them until the
water runs through clear. Drain the lentils fully, and then place them in a heavy cooking pot with the water, garlic, turmeric, ground coriander, chili and salt.
Bring to a boil over high heat, then partially cover and reduce the heat to very low enough to simmer for 30 minutes, or until the lentils are tender but not mushy or falling apart.
While the lentils are simmering, heat a large frying pan with the ghee/butter/oil over medium high heat until a drop of water flicked into the pan sputters on contact. Be careful not to burn this, as the burnt flavor will ruin the dhal.
When the pan is hot, add the onions and the cumin seeds then lower the heat to medium. Stir constantly for 6-8 minutes until the onions are soft and browning very well.
They should be so brown that they turn sweet. Set aside.
When you are sure that the lentils are cooked correctly, combine them with the onion and seasonings, then top with the chopped corriander leaves and serve with rice.
Don’t forget the cool beer
Si
February 4, 2009 at 7:49 pm
I thought that I would add my favorite Chinese dish to the blog as I fine the local restaurants a little gloopy with too much MSG.
Chinese Food Chow Mein
All these ingredients are available in Jumbo or Continente supermarkets
Top Tip – If you don’t have fresh egg noodles on hand for this chow mein recipe? Try thin Italian pasta.
Chinese Chow Mein Recipe.
I would be interested in any recommendations for good local restaurants Local to Lousa!
February 24, 2009 at 10:42 pm
I use this site quite a lot for inspiration when I can’t decide what to have for dinner.
http://www.bbc.co.uk/food/vegetarian_and_vegan/
I hope it help you too
Joan