Serra da Estrela cheese: A review

Abstract

Serra da Estrela cheese with Protected designation of origin certification is manufactured using only raw ewes’ milk, salt, and a crude plant rennet, from the dried flowers of Cynara cardunculus L., resulting in a cheese with peculiar sensorial features (without the addition of starters or additives) that has existed over many centuries. More than 40 scientific reports concerning this cheese have been published since 1992. The composition and microbial profile have revealed certain variations among the literature. During the ripening of Serra da Estrela cheese, biochemical changes occur, which are reflected in its particular flavor and texture characteristics. An intense proteolytic activity takes place along ripening and storage, and volatiles are associated with typical flavor like “butter-cream texture.” Innovation concerning Serra da Estrela cheese has been performed within milk quality, manufacture process, and in ripened cheese. Practical applications The scientific research on Serra da Estrela cheese has been ongoing for decades, focusing the all production and ripening stages, and continues to be active. The present review summarizes the information about this cheese manufacture, composition, microbial profile, biochemical changes and sensorial attributes, and texture that can the base for comparison to other studies. Innovation in several steps of Serra da Estrela cheese have been recently reported, from milk with screening the milk origin; in cardoon: with knowledge the genotype, ecotype to improve quality and standardization; in manufacture: with inclusion of decoctions and/or dried extracts to made a functional food; and in cheese by increase cheese microbiota safety through high pressure processing.