The use of cheese from Alentejo in Portuguese gastronomy: A travel through history

Abstract

The production of cheese is integrated in the cultural and gastronomic identity of Baixo Alentejo province. The cheese Serpa PDO is the most recognized, in this region, and for long has been studied under different areas of knowledge such as scientific, cultural, anthropological, and gastronomic. However, information regarding the production of cheese through history is scarce, which has limited the evaluation of the historical impact in this region. The aim of this study is contribute to a better understanding of the importance of ewe's cheese in Baixo Alentejo since ancient times until 20th century, based on taxation data from 17th to 19th century, manuscripts and reports from foreign travellers. Overall, the entire Alentejo region presents an important gastronomic heritage, where cheese also contributes for such high standards as an ingredient of a considerable number of dishes, cakes and desserts, as referred in documents since 16th century. Actually, as a consequence of the worldwide movement of reinventing traditional cuisine, a young generation of chefs is including cheese Serpa PDO in a new avant-garde cuisine, enriching gastronomic tourism in Alentejo.