World Cheese Encyclopaedia - Each Sunday learn all about a new cheese.

This week Terrincho from Portugal.

Country: Portugal 🇵🇹

Region: Trás-os-Montes

Made from: Sheep’s milk

Pasteurised: No

Texture: Semi-soft, firm, smooth

Taste: Mild, delicate, buttery

Certification: PDO

Ageing: 30 to 90 days

Terrincho is a semi-hard unpasteurised, sheep’s milk cheese which comes from the Trás-os-Montes region in the north-eastern part of Portugal. It enjoys PDO status.

Terrincho cheese is made from the milk of the Churra da Terra Quente breed of sheep, which are reared on the natural vegetation of the pastures and marshlands of Terra Quente. The area of Terra Quente has abundant natural vegetation and good conditions for rearing livestock. As a result, the Terra Quente breed of sheep has flourished here since the nineteenth century and today makes up 98% of the sheep in the Alto Douro Valley.

Terrincho has a semi-soft paste which is slightly unctuous and a bit oily. It is white in color and has regular air bubbles. The rind is straw-coloured, well-formed and smooth. The flavour is mild, smooth, delicate and a little buttery.

Terrincho cheese is produced by first heating the sheep's milk to 35° C. It is then coagulated by the addition of animal rennet. After coagulation, the curds are slowly drained and then placed in moulds and hand pressed to extract the whey. The cheese is then taken out of the moulds, salted, and left to dry. During ageing, it is kept in a controlled environment at between 5°C and 12°C and 80% to 85% humidity. While ageing it is turned and washed regularly.

There are three types of Terrincho cheese available. The normal Terrincho PDO matures for a period of 30 days. There is also a version with the rind covered with paprika or sweet red pepper (Terrincho Apimentado). And finally Old Terrincho (Terrincho Velho) PDO, which matures for about 90 days and has a stronger flavor.

The cheeses come in low cylinders with a diameter between 13 and 20 cm, between 3 and 6 cm high, and weighing between 600 and 1200 grams.

History

Terrincho cheese has been produced for more than 100 years. The first official written reference to Terrincho can be found in a document describing Portugal’s agriculture and dated 1900. The history of Queijo Terrincho PDO cheese is closely linked to the Churra da Terra Quente breed of sheep. The breed is known locally as Terrincho and multiplied during the 19th century until they now make up 98% of the region's sheep.

How to Enjoy It

Terrincho should be stored between 0°C and 10°C. It can be enjoyed as a snack, preferably with some fresh, crusty bread. It goes very well with a local red wine such as a Monte São Sebastião Tinto from the Duoro.

Sources: spreadthewine.pt, lifecooler.com, tradifoods.com, qualigeo.eu, deliportugal.com, vinyum

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