Queijo da Serra da Estrela

Method

Heat the ewe's milk to 32°C in a large stainless steel pot, then add the lipase powder if using and stir gently for two minutes. Add the liquid rennet diluted in cool water and stir thoroughly for one minute, then leave undisturbed for forty minutes until a clean break forms. Cut the curds into walnut-sized pieces and slowly heat to 38°C over twenty minutes whilst stirring gently. Pour the curds into muslin-lined moulds and allow to drain naturally for several hours without pressing, which is the defining characteristic of this cheese. Once semi-firm, wrap in muslin and place in a cool cellar at 12-14°C for three to four weeks, turning daily and rubbing with salt. The cheese is ready when it develops a creamy, almost liquid interior with a delicate rind.