Cooking from a Portuguese perspective


with 2 comments

This extremely versatile milk product is delicious on its own, in salads, sauces and deserts with honey, pumpkin compote. Pictured here is a slice of requeijão dusted with cinnamon and sugar. Requeijão is a form of ricotta, and made out of sheep, cow or goat’s milk whey during the production of cheese. Made in baskets which give it its traditional shape and texture, requeijão is the result of compressing the coagulated whey into a creamy white paste.

Particularly impressive in texture and taste is the requeijão from Quinta da Lagoa, excellent producers of Queijo da Serra (mountain cheese, from the region of Serra da Estrela).


Written by Pedro Rebelo

July 15, 2011 at 8:43 am

2 Responses

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  1. Ai tao bom. Como e a receita para o requeijao?


    May 13, 2012 at 10:01 pm

    • Olá! Nunca fiz mas sem duvida complicado de fazer em casa. A qualidade artesanal do leite é um factor essencial para o sabor e textura do requeijão.

      Pedro Rebelo

      May 14, 2012 at 4:34 am

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