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Distinctive Features
Queijo Artesanal do Planalto typically forms into small to medium-sized wheels. Its rind is natural, thin, and often bears the imprint of the traditional wicker baskets used for draining. The interior paste is semi-hard to hard, ranging from ivory to a pale yellow color. The texture is firm yet slightly crumbly, with a few small, irregular eyes scattered throughout.
Its aroma is clean and milky, with subtle earthy and grassy notes from its pastoral environment. The flavor profile is robust and savory, characterized by a pronounced saltiness and a lingering, tangy finish. The cheese has a relatively low humidity, contributing to its excellent shelf life. This makes it a practical and durable foodstuff for the region.
Cheese Varieties
The primary variety of Queijo Artesanal do Planalto is defined by its aging time. A younger, fresher version is aged for about one to two months. This fresher cheese is milder, with a softer texture and a creamier mouthfeel. It is often consumed shortly after production.
An aged variety, known as ‘Queijo Curado’, is matured for several months. This extended aging intensifies the flavor, making it sharper and more complex. The texture becomes harder and more granular, perfect for grating over traditional dishes. Some producers also experiment with adding local spices or smoking the cheese lightly over wood fires, creating a unique smoked variant.
History and Traditions
Queijo Artesanal do Planalto has its roots in the pastoral traditions of the Angolan highlands, or ‘Planalto’. Portuguese settlers introduced dairy cattle and cheesemaking techniques centuries ago. Local communities adapted these methods to their own environment and resources. This cheese became a vital source of nutrition and a tradable commodity.
The Planalto region is also famous for its coffee production and cool climate, ideal for cattle grazing. Cheese making is often a family or community activity, passed down through generations. It is a central feature at local markets and celebrations, symbolizing self-sufficiency and culinary heritage. The cheese is a proud emblem of Angolan rural life and artisanal skill.
Production Process
The production of Queijo Artesanal do Planalto begins with raw cow’s milk, sourced from free-grazing cattle. The milk is gently warmed in large copper or stainless steel vats. A natural rennet is added to coagulate the milk, forming a firm curd. This process relies on the skill of the cheesemaker to judge the perfect consistency.
The curd is then cut into small pieces and stirred to release whey. It is hand-ladled into traditional woven baskets, which give the cheese its characteristic surface pattern. The wheels are pressed lightly to expel more whey and then heavily salted, either by rubbing or brining. Finally, the cheeses are aged on wooden shelves in cool, humid cellars, where they develop their unique rind and flavor.
Wine or Beverage Pairings
A young Queijo Artesanal do Planalto pairs beautifully with a crisp, dry white wine from Portugal. Vinho Verde, with its slight effervescence and citrus notes, cuts through the cheese’s richness. A South African Chenin Blanc also offers a fantastic international pairing with its apple and pear flavors.
The aged, sharper ‘Curado’ variety demands a more robust beverage. A full-bodied red wine from the Douro Valley in Portugal complements its intense saltiness. For a non-alcoholic option, a sweet and tangy homemade ginger beer or a rich, dark Angolan coffee provides a delightful contrast to the savory cheese.
Suitable Fruit and Vegetables
Fresh, sweet fruits provide a wonderful contrast to the salty profile of Queijo Artesanal do Planalto. Slices of ripe pear or apple are classic companions. Figs and dates also offer a lush, honeyed sweetness that balances the cheese’s tang.
For vegetables, consider roasted bell peppers or marinated artichoke hearts. Their slight acidity and smokiness enhance the cheese’s savory notes. A simple side of peppery arugula or watercress salad adds a fresh, bitter counterpoint that cleanses the palate between bites.
Suitable Meat and Fish dishes
Grated aged Queijo Artesanal do Planalto is a superb finishing touch for grilled meats. It melts beautifully over a classic Angolan prego steak sandwich. The cheese also adds depth to feijoada, a rich bean and meat stew.
For fish, it complements firm, white fish like sea bass or cod. Try baking a fillet topped with thin slices of the cheese and breadcrumbs. The cheese’s saltiness enhances the natural flavor of the fish without overpowering it. It is also a key ingredient in stuffings for baked fish.
Presentation
Remove Queijo Artesanal do Planalto from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18 to 20°C. At this temperature, the cheese’s full aroma and flavor are released.
Present the whole wheel or large wedge on a simple wooden board or slate plate. Use a sharp cheese knife for hard, aged varieties and a wider blade for softer ones. Accompany it with the chosen fruits, nuts, and bread. Provide small cheese knives for guests to serve themselves, ensuring a comfortable and elegant tasting experience.
Recipe Ideas
Planalto Cheese and Sweet Potato Empanadas
These empanadas are a delicious fusion of Angolan and Portuguese influences. The sweetness of the potato balances the saltiness of the Queijo Artesanal do Planalto perfectly. They make for an excellent appetizer or a light meal. This recipe celebrates local ingredients in a familiar, handheld format.
You can prepare the filling a day in advance to save time. The empanadas can be baked or fried, depending on your preference. Serve them warm with a spicy piri piri dipping sauce for an authentic Angolan touch. They are always a crowd-pleaser at gatherings.
- 250g all-purpose flour
- 100g cold butter, cubed
- 1 tsp salt
- 60ml cold water
- 1 medium sweet potato, boiled and mashed
- 150g Queijo Artesanal do Planalto, grated
- 1 small onion, finely chopped
- 1 tbsp chopped fresh parsley
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- Make the pastry by combining flour and salt. Rub in the butter until mixture resembles breadcrumbs. Gradually add water to form a dough. Wrap and chill for 30 minutes.
- Sauté the onion until soft. Mix with mashed sweet potato, grated cheese, parsley, salt, and pepper.
- Roll out the dough and cut into circles. Place a spoonful of filling on each circle. Fold over and seal edges with a fork.
- Brush with beaten egg. Bake at 200°C for 20-25 minutes until golden brown. Serve warm.
Grilled Chicken with Planalto Cheese Sauce
This dish showcases the melting qualities of a younger Queijo Artesanal do Planalto. The creamy cheese sauce elevates simple grilled chicken into a luxurious meal. It is a fantastic way to introduce this cheese to those unfamiliar with it. The recipe is straightforward but delivers impressive results.
The sauce can also be used over vegetables or pasta. Use a good quality chicken stock for the best flavor. This is a comforting, hearty dish perfect for a family dinner. It pairs wonderfully with a simple side of rice or roasted potatoes.
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 30g butter
- 30g all-purpose flour
- 300ml whole milk
- 100ml chicken stock
- 150g Queijo Artesanal do Planalto, grated
- Salt, pepper, and a pinch of nutmeg
- Fresh parsley for garnish
- Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until cooked through. Set aside and keep warm.
- In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook for another minute.
- Gradually whisk in milk and stock until smooth. Bring to a simmer, stirring constantly until thickened.
- Remove from heat and stir in grated cheese until melted and smooth. Season with salt, pepper, and nutmeg.
- Slice the chicken and serve drizzled with the cheese sauce. Garnish with fresh parsley.
Similar Cheeses and Alternatives
Queijo Artesanal do Planalto shares similarities with other Portuguese-influenced semi-hard cheeses. Queijo Serra da Estrela from Portugal is a notable comparison, though it is often softer and more buttery. Another relative is Queijo de Nisa, also from Portugal, which has a similar firm texture and tangy flavor profile but is made with sheep’s milk.
For an alternative within southern Africa, consider South Africa’s Bokkeveld Gruyère, which offers a comparable nutty and salty character. If Queijo Artesanal do Planalto is unavailable, a well-aged Portuguese Saloio or a young Manchego from Spain can serve as acceptable substitutes in recipes. Each of these cheeses brings its own unique terroir while providing a similar culinary function.
Queijo Artesanal do Planalto: Questions and answers
What are good pairings for Queijo Artesanal do Planalto?
Pair young Queijo Artesanal do Planalto with crisp white wines like Vinho Verde or South African Chenin Blanc. Aged varieties go well with full-bodied red wines such as those from Douro Valley. For non-alcoholic options, try it with ginger beer or dark Angolan coffee.
What are good substitutes for Queijo Artesanal do Planalto?
If unavailable, use Queijo Serra da Estrela or Queijo de Nisa from Portugal as substitutes for Queijo Artesanal do Planalto. A young Manchego from Spain or South Africa’s Bokkeveld Gruyère also provide similar texture and flavor. These alternatives work well in recipes requiring a semi-hard, tangy cheese.
Is Queijo Artesanal do Planalto safe to eat?
Queijo Artesanal do Planalto is generally safe if produced under hygienic conditions and stored correctly. Since it is often made from raw milk, those with compromised immune systems should consume it with caution. Always purchase from reputable sources to ensure quality and safety.
What is the shelf life of Queijo Artesanal do Planalto?
Queijo Artesanal do Planalto has a good shelf life due to its low humidity and firm texture. When stored properly in the fridge, it can last for several weeks. Always check for any off smells or mold before consuming to ensure it is still fresh.
Where can I buy Queijo Artesanal do Planalto?
Look for Queijo Artesanal do Planalto at specialty cheese shops or markets that feature Angolan or Portuguese products. It may also be available online through international food retailers. Check local farmers’ markets or delis that stock artisanal cheeses for availability.
What is the proper way to cut Queijo Artesanal do Planalto?
Use a sharp, sturdy cheese knife for the hard, aged Queijo Artesanal do Planalto to avoid crumbling. For younger, softer varieties, a wider blade works better to get clean slices. Always cut from the center outward to preserve the cheese’s shape and texture.
How do I eat Queijo Artesanal do Planalto?
Serve Queijo Artesanal do Planalto at room temperature to enjoy its full aroma and savory taste. Pair it with fresh fruits like pears or apples to balance its saltiness. It can also be grated over dishes or enjoyed on its own with crusty bread.
Does Queijo Artesanal do Planalto need to be cooled?
Yes, Queijo Artesanal do Planalto should be kept refrigerated to maintain its quality and safety. Store it at a consistent temperature between 4°C and 7°C in your fridge. Always bring it to room temperature for about an hour before serving to enhance its flavor.
What is the best way to store Queijo Artesanal do Planalto?
Wrap Queijo Artesanal do Planalto tightly in wax paper or cheese paper to allow it to breathe. Store it in the vegetable drawer of your refrigerator at around 4°C to 7°C. Keep it away from strong-smelling foods to preserve its clean, milky aroma.
How should I use Queijo Artesanal do Planalto?
Grate aged Queijo Artesanal do Planalto over grilled meats or add it to traditional bean stews. Use the younger variety in creamy sauces for chicken or pasta dishes. It also works well melted in empanadas with sweet potato for a balanced flavor.