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.

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

“…SEC manufacturing uses ovine raw milk from pasture feed females of “Bordaleira Serra da Estrela” and/or “Churra Mondegueira” breeds, coagulated with the addition of crude extracts of dried Cynara cardunculus L. flower and salt [ 4 ]. After a ripening period of 30–45 days, a flat cylinder, highly aromatic with a clean, smooth and slightly acidically flavored cheese is obtained.…”

“…After a ripening period of 30–45 days, a flat cylinder, highly aromatic with a clean, smooth and slightly acidically flavored cheese is obtained. Featuring a thin, soft, uniform straw–yellowish rind and an ivory–white, buttery, creamy and unctuous paste with none too few little eyes [ 1 , 2 , 3 , 4 ]. These intrinsic characteristics earned it, in 1996, the Protected Designation of Origin (PDO) status.…”

“…Over the years, extensive fundamental and applied research has been carried out to unveil SEC unique organoleptic characteristics (reviewed in Inácio et al [ 4 ] and Macedo et al [ 2 ]). One critical factor is the use of raw untreated milk over the deliberate addition of starter cultures.…”

“…One critical factor is the use of raw untreated milk over the deliberate addition of starter cultures. This means that the native microbiota of the milk ends up playing a critical role in the manufacture of SEC [ 2 , 4 , 5 ]. The microbial consortia associated with SEC has been extensively studied, from the raw materials up to the final product [ 4 ].…”

Effect of high pressure pre‐treatment on raw ewes' milk and on subsequently produced cheese throughout ripening

“…Milk coagulation is promoted by the addition of an aqueous extract of C. cardunculus L. thistle flower (cardoon) (0.3 g L −1 ) 8 . After coagulation, cutting and pressing of the curd, samples of control curd and control whey were collected (1.5 h after milk coagulation initiated) 9 . The remaining milk was packaged in portions of 8 L into polyamide‐polyethylene (Plásticos Macar, Indústria de Plásticos Lda, Santo Tirso, Portugal) bags that were heat sealed and stored under refrigeration (4 °C) before HPP pre‐treatment (121 MPa for 30 min), considered as milk pre‐treated (M P ), which occurred in the afternoon of the same day.…”