The 5 Secrets Of Queijo De Ovelha Amanteigado: Why The World’s Best Cheese Is Eaten With A Spoon
Queijo de Ovelha Amanteigado is not just a cheese; it is a creamy, luxurious revelation that has captivated the global dairy world. In a stunning victory that put Portuguese artisanal production on the map, this raw sheep's milk delicacy was crowned the World Champion at the 2024 World Cheese Awards. This unexpected triumph instantly transformed the cheese from a regional favorite into an international sensation, proving that simple, traditional methods can produce the planet's most exquisite flavor.
As of late December 2025, the demand for this "buttery soft sheep's cheese" has surged worldwide, driven by curiosity over its unique texture and incredible story. Unlike most hard cheeses that are sliced, the true pleasure of Queijo de Ovelha Amanteigado lies in its soft, spoonable interior, a characteristic that defines its name and its centuries-old tradition in the heart of Portugal.
The 2024 World Champion: A Triumph of Portuguese Tradition
The global recognition of Queijo de Ovelha Amanteigado is the most significant development in its history. The specific winning wheel, produced by Quinta do Pomar in Soalheira, Portugal, beat out thousands of competitors from around the globe to claim the top prize at the prestigious 2024 World Cheese Awards.
The Winning Producer: Quinta do Pomar
While Queijo de Ovelha Amanteigado is a style of cheese made by various producers, the champion title belongs to Quinta do Pomar. The success highlights the dedication of small-scale Portuguese cheesemakers, particularly the use of raw sheep's milk and a traditional, plant-based coagulant.
- Producer: Quinta do Pomar
- Region: Soalheira, Portugal
- Key Ingredients: Raw Sheep's Milk, Thistle Rennet
- Awards: World Cheese Awards 2024 (World Champion), Best Cheese Created by a Woman, Best Cheese Made from Raw Milk
- Cheesemaker: Sónia Martins (often cited for her crucial role in the production)
The award is a testament to the cheese's purity, as it also won in the "Best Cheese Made from Raw Milk" category, confirming its status as a genuinely artisanal product.
Decoding the Name: What 'Amanteigado' Truly Means
The name Queijo de Ovelha Amanteigado is a direct descriptor of the cheese's identity and texture, offering a perfect linguistic clue to its luxurious nature.
- Queijo: Simply means "Cheese."
- De Ovelha: Translates to "of Sheep," indicating the milk source. The cheese is exclusively made from sheep's milk.
- Amanteigado: The crucial term, meaning "buttery" or "buttery soft." This refers to the signature texture of the cheese's interior, which is so soft it often oozes when the rind is cut.
This buttery texture is achieved through a specific, short maturation process, typically ranging from 20 to 45 days, and the use of a unique vegetable coagulant.
The Secret Ingredient: Vegetable Rennet
The defining factor that gives this cheese its unique, buttery softness is the use of thistle rennet (also known as *cardoon* or *Cynara cardunculus* extract).
Unlike most European cheeses that use animal-derived rennet, the thistle flower's extract is a vegetable coagulant. This enzyme gently curdles the raw sheep's milk, resulting in a curd that retains more moisture and develops the intensely creamy, unctuous texture that is characteristic of the *amanteigado* style. The vegetable rennet also imparts a slightly herbaceous or mildly tangy flavor note, adding complexity to the rich sheep's milk base.
The Crucial Distinction: Amanteigado vs. DOP Cheeses
To achieve true topical authority on Portuguese cheese, it is essential to understand the relationship between Queijo de Ovelha Amanteigado and the country's most famous creamy sheep's cheese, Queijo Serra da Estrela.
Queijo Serra da Estrela DOP
Queijo Serra da Estrela holds the prestigious DOP (Denominação de Origem Protegida) status, which is the Portuguese equivalent of PDO (Protected Designation of Origin). This status imposes strict rules:
- It must be produced in a very specific geographical area (the Serra da Estrela mountain range).
- It must exclusively use milk from the Bordaleira Serra da Estrela and Churra Mondegueira breeds of sheep.
- The entire process, from milking to aging, is heavily regulated.
Queijo de Ovelha Amanteigado (The Style)
Queijo de Ovelha Amanteigado, by contrast, is a broader style—the "buttery soft" style—that is not bound by the same strict DOP regulations.
- It is often produced in the same region (or nearby) and uses the same traditional method (thistle rennet, raw sheep's milk).
- However, it may use milk from different breeds of sheep or be produced in a wider geographic area.
- It is considered an excellent, more accessible alternative to the highly prized and often expensive Serra da Estrela DOP.
In essence, the World Champion cheese is a masterfully executed version of the *amanteigado* style, celebrating the traditional methods without the constraints of the DOP, allowing for innovation and regional variation, such as the *Queijo Regional Ovelha Amanteigado Seia*.
The Art of Eating Amanteigado: A Spoon-Worthy Experience
The most fascinating aspect of Queijo de Ovelha Amanteigado for newcomers is the method of consumption. This is not a cheese for a knife and board, but for a spoon and bread.
How to Serve and Enjoy
The preparation is simple but essential for the full experience:
- Bring to Room Temperature: The cheese must be allowed to warm up to room temperature for at least an hour before serving. This is vital for the interior to reach its perfect, gooey, oozing consistency.
- The Slice and Scoop: Using a sharp knife, carefully slice off the top rind (the "lid") of the cheese wheel.
- The Spoon: The soft, buttery interior is then scooped out with a spoon, either directly onto bread or enjoyed on its own.
- The Crumb: The remaining outer rind can be eaten, but the star is the pale yellow, plush, oozing center.
This unique ritual turns the cheese into a communal, interactive centerpiece, perfect for a starter or a decadent end to a meal.
Pairing Perfection: Wines and Accompaniments
The rich, creamy texture and slightly salty, tangy flavor of Queijo de Ovelha Amanteigado demand pairings that can cut through its density and complement its savory notes. This focus on food and wine pairing is key to appreciating its full complexity.
The Ideal Wine Pairings
Portuguese tradition often dictates pairing regional food with regional wine. For this cheese, the best choices are those with high acidity or a sweet profile:
- Dão Wines: The Dão region, close to the Serra da Estrela area, produces excellent red and white wines that are traditional pairings. The structure of a Dão red or the freshness of a white is a classic match.
- Vinho Verde: The slight effervescence and high acidity of a young Vinho Verde white wine provide a crisp, clean contrast to the cheese's richness.
- Port Wine: For a dessert pairing, a sweet Port Wine, particularly a Tawny, is phenomenal, especially when the cheese is served with fig jam and walnuts.
- International Whites: Dry German Riesling or Albariño are excellent international alternatives that offer the necessary acidity.
Traditional Accompaniments
The cheese is traditionally served simply, allowing its flavor to dominate. The most common accompaniments include:
- Rustic Bread: A crusty, traditional Portuguese bread is essential for scooping the soft interior.
- Fig Jam (Doce de Figo): The sweetness of fig jam is the perfect counterpoint to the cheese's savory, slightly salty profile.
- Walnuts: The crunch and earthiness of walnuts provide a textural contrast and depth of flavor.
- Honey: A drizzle of local Portuguese honey can turn the cheese into a luxurious dessert.
Queijo de Ovelha Amanteigado is more than a world-class dairy product; it is a portal to the culinary soul of Portugal, offering a buttery, spoonable experience that is utterly unique and undeniably delicious.
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