Fresh Portuguese Cheese Recipes

FRESH PORTUGUESE CHEESE

Fresh Portuguese Cheese image

Make and share this Fresh Portuguese Cheese recipe from Food.com.

Provided by Chef Gorete

Categories Portuguese

Time 15m

Yield 2 Cheeses, 6-8 serving(s)

Number Of Ingredients 4

Ingredients

4 rennet tablets
2 tablespoons luke warm water
8 cups homogenized milk
2 teaspoons salt

Steps:

Crush the tablets in a small bowl then add the lukewarm water to dissolve it, then set aside.
In a saucepan, heat the milk just until you can feel the milk starting to warm. (Do not overheat or cheese will curdle). Remove from the heat then add the dissolved Rennet tablets and salt and stir.
Set aside for 2 hours until the mixture becomes firm. Cut an X in the cheese and set aside for 10 minutes.
Using a large spoon, gently spoon the mixture into 2 cheese forms, draining any whey that accumulates.
Refrigerate the cheeses for several days, or until desired firmness is reached. Remove the whey regularly, and add more salt if needed. Once cheese is firm, store in a sealed container.

Nutrition Facts : Calories 198.4, Fat 10.6, SaturatedFat 6.1, Cholesterol 32.5, Sodium 915.2, Carbohydrate 15.6, Sugar 16.4, Protein 10.2

PORTUGUESE QUICHE (LINGUICA-CHEESE PIE)

Portuguese Quiche (Linguica-Cheese Pie) image

This recipe came from The Moors, in Providencetown, MA

Provided by Jennette Canto @Jencanto

Categories Other Main Dishes

Number Of Ingredients 10

Ingredients

1/2 cup(s) heavy cream
1/2 pound(s) bacon, cooked, drained and chopped
1/2 pound(s) grated sierra da estrella cheese (swiss cheese may be substituted)
1 tablespoon(s) chopped chives
2 - slightly beaten egg yolks
1 cup(s) light cream
2 tablespoon(s) fresh chopped parsley
1 tablespoon(s) onion, chopped
1/4 pound(s) linguica, thinly sliced
1 - (9" inch) pastry shell, unbaked

Steps:

Preheat oven to 350 degrees.
Combine all the ingredients except the linguicia and fill the pastry shell with the mixture.
Sprinkle the slices of linguica over the top.
Bake in oven for 20 to 30 minutes, or until center of quiche is firm.

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