Quick and Easy Instructions for Making Serra de Aire Cheese

Quick and Easy Instructions for Making Serra de Aire Cheese

Are you looking to learn how to make delicious Serra de Aire cheese at home? Look no further! In this article, we will provide you with quick and easy instructions on how to make this traditional Portuguese cheese. Whether you’re a beginner or an experienced cheese maker, these steps will guide you through the process and help you create a delectable batch of Serra de Aire cheese in no time.

Overview of Serra de Aire Cheese

Serra de Aire Cheese is a traditional Portuguese cheese that originates from the Serra de Aire e Candeeiros Natural Park in the central region of Portugal. This cheese is known for its rich flavor and creamy texture, making it a popular choice among cheese enthusiasts.

History of Serra de Aire Cheese

Serra de Aire Cheese has a long history that dates back to the 19th century when local shepherds began crafting this cheese as a way to preserve milk from their sheep. Over the years, the recipe for Serra de Aire Cheese has been passed down from generation to generation, resulting in the delicious cheese we know today.

Characteristics of Serra de Aire Cheese

Serra de Aire Cheese is made from raw sheep’s milk and has a semi-hard texture with small eyes throughout the cheese. It has a slightly tangy flavor with nutty undertones, making it a versatile cheese that can be enjoyed on its own or used in various dishes. The cheese is typically aged for a minimum of 60 days, allowing it to develop its complex flavors and creamy consistency.

Ingredients Needed


  • Use fresh, high-quality cow’s milk for the best results when making Serra de Aire cheese.
  • Make sure the milk is not ultra-pasteurized, as this can affect the cheese-making process.


  • Rennet is a key ingredient in cheese making, as it helps coagulate the milk and separate the curds from the whey.
  • You can find rennet at most specialty food stores or online.


  • Salt is important for flavoring the cheese and also acts as a preservative.
  • Use a good quality salt, such as sea salt, for the best results in making Serra de Aire cheese.

    Equipment Required

Cheese Cloth

Cheese cloth is a fine mesh material that is used in cheese making to strain the curds from the whey. It is essential for making Serra de Aire cheese as it helps to achieve the desired texture and consistency of the cheese. Make sure to have enough cheese cloth on hand before starting the cheese making process.

Cheese Mold

A cheese mold is a container used to shape the cheese and allow it to retain its form during the aging process. For Serra de Aire cheese, a cylindrical cheese mold is typically used to create the traditional shape of the cheese. Make sure to have a cheese mold that is the appropriate size for the amount of cheese you are making.


A thermometer is a crucial tool for cheese making as it helps to monitor the temperature of the milk during the heating and cooling processes. For making Serra de Aire cheese, it is important to have a thermometer that can accurately measure temperatures between 85-105°F (29-41°C) as this is the range required for proper curd formation. Make sure to have a reliable thermometer on hand to ensure the success of your cheese making process.

Step-by-Step Instructions

Heating the Milk

  1. Start by heating the milk in a large pot over low heat.
  2. Use a thermometer to monitor the temperature, and heat the milk to around 90 degrees Fahrenheit.

Adding Rennet and Salt

  1. Once the milk reaches the desired temperature, add the rennet and salt according to the recipe instructions.
  2. Stir the mixture gently for a few minutes to ensure that the rennet and salt are evenly distributed.

Draining and Pressing the Curds

  1. After adding the rennet and salt, allow the mixture to sit undisturbed for a set amount of time to let the curds form.
  2. Once the curds have formed, carefully drain the mixture through a cheesecloth-lined colander.
  3. Press the curds gently to remove excess liquid and shape the cheese into a desired form.
  4. Let the cheese set and firm up before enjoying the delicious Serra de Aire cheese that you have just made.

    Aging and Storing

Aging Process

To achieve the best flavor and texture for your Serra de Aire cheese, it is important to properly age it. After the cheese has been formed and pressed, it should be placed in a cool, dark area with a consistent temperature of around 50-55°F (10-13°C). The cheese should be turned and flipped regularly to ensure even aging and prevent the development of mold on the surface.

The aging process can vary depending on personal preference, but most Serra de Aire cheeses are aged for at least 2-3 months. During this time, the cheese will develop complex flavors and a firmer texture. Some cheese makers choose to age their Serra de Aire cheese for up to a year or more for a sharper and more intense flavor profile.

Storage Tips

Once your Serra de Aire cheese has reached its desired age, it is important to store it properly to maintain its quality. The cheese should be wrapped in wax paper or cheese paper to allow it to breathe while protecting it from drying out. Avoid storing the cheese in plastic wrap or airtight containers, as this can cause the cheese to sweat and develop off-flavors.

For optimal storage, keep your Serra de Aire cheese in the refrigerator in the cheese drawer or in a dedicated cheese storage container. The cheese should be kept away from strong-smelling foods to prevent it from absorbing unwanted flavors. Properly stored, your Serra de Aire cheese can last for several weeks or even months, allowing you to enjoy its delicious flavor over time.


In conclusion, making Serra de Aire cheese at home is a simple and rewarding process. By following these quick and easy instructions, you can create a delicious cheese that is sure to impress your friends and family. Whether you are a beginner or an experienced cheese maker, this recipe is a great way to experiment with different flavors and techniques. So why not give it a try and enjoy the satisfaction of making your own homemade cheese?