Portuguese Cheese--Serra de Estrela

[John Trombley]

Mine has gotten softer over a few days but was never really hard in the first place, and could have been eaten with a spoon easily, and, as I said, it was actually creamy-soft in the middle. Strangely, there is no place on the label that has the appellation, name; the label just has the name of the maker, and some statement about its being exempt from nutritional labeling because the maker was very small. Source was IGourmet. Yes, it's 'barnyardy' like most other washed-rind cheese, which this definitely is, but it's not unpleasant. I've had lots of cheeses that were way more funky.

There's a link to a photo of the label in a previous post.

[John Trombley]

By the way, Roy, you were complimented, I see, on ERobertParker for your iron brain, ability to leap tall stacks of port cases at a single bound, and so forth, and still write somewhat comprehendible tasting notes!

[Frederick Blais]

The real Serra de Estrela is "apellation controlée" cheese. The way the portuguese protect it is to put an hollogram on it. If you don't have any hollogram on the cheese, its just another queijo da Serra (cheese from the mountains)

[Glenn E.]

I just checked the label on the one I bought from iGourmet, and iGourmet is about to get a nasty-gram.

It is NOT real Serra da Estrela. iGourmet put a little sticker on it that says "Serra da Estrela" but nothing on the original Portuguese label says anything of the sort. In fact it says it is Queijos Casa Matias and that it won some award in Verona, Italy. It does also say product of Portugal so it's at least queijo da serra, but there's no hologram so it's not Serra da Estrela.

Grr. False advertising makes me very angry.

[John Trombley]

As you can see, my cheese from IGourmet has a similar label, but without any added strip label. Where is there information about identifying this cheese, and how can I get in on the complaint against IGourmet? They should make this right. The cheese they sent me was exquisite with the young VP I opened, but that's not the point, is it?

I've written Customer Service at IGourmet, stating that what they shipped me had no indication that it was the controlled appellation Serra de Estrala, and asking them to make it right.

[Glenn E.]

John,

That's exactly the same cheese that they sent me. I received a response from iGourmet customer service, and they were surprised to hear that the label has changed. They told me that it used to have a strip around it labeling it as Serra da Estrela, but that this is the same cheese from the same producer that they have sold for several years. The CS rep told me that I was the first person to mention this problem to them, and that no one there had noticed the change, and that they were going to investigate with their supplier in order to ensure that they're still getting the same product.

My guess - and it is only a guess - is that something changed in Portugal, and that this Casa Matias is no longer allowed to produce the actual Serra da Estrela cheese. (They may never have been allowed to, but may have been doing it anyway and someone finally noticed and ordered them to stop. Who knows?)

Since it seems that nothing we get in the US is going to be the very soft spoonable version of the cheese, I'm satisfied with their answer. But if you pursue it further I'd love to hear how it turns out for you.

[Eric Menchen]

I think you did get Serra de Estrela, at least according to the producer. Check out:
http://www.queijoscasamatias.com/
They indicate they produce a qualified Serra de Estrela in the demarcated region.

I'm checking to see if my local cheese importer can get some.

[Glenn E.]

Nice! Great find, Eric. So it's probably just a labeling change at the producer, though why they wouldn't want to include the DOC hologram is beyond me.

[John Trombley]

John,

That's exactly the same cheese that they sent me. I received a response from iGourmet customer service, and they were surprised to hear that the label has changed. They told me that it used to have a strip around it labeling it as Serra da Estrela, but that this is the same cheese from the same producer that they have sold for several years. The CS rep told me that I was the first person to mention this problem to them, and that no one there had noticed the change, and that they were going to investigate with their supplier in order to ensure that they're still getting the same product.

My guess - and it is only a guess - is that something changed in Portugal, and that this Casa Matias is no longer allowed to produce the actual Serra da Estrela cheese. (They may never have been allowed to, but may have been doing it anyway and someone finally noticed and ordered them to stop. Who knows?)

Since it seems that nothing we get in the US is going to be the very soft spoonable version of the cheese, I'm satisfied with their answer. But if you pursue it further I'd love to hear how it turns out for you.

Dear Glenn,

Thanks for the info. The producer's website is down for me at present, and so I can't do any research on it until it's back up.

Of course just because this producer makes the AOC cheese doesn't mean that the right cheese was shipped. This cheese is good but it's very expensive and the genuineness is of concern to me. If it isn't to others I would advise them to use their own judgment. As you can see, it's made with thistle rennet just as the Sierra de Estrela would be. I'd say it's likely that I paid $40 for a cheese that was worth much less on the market.

[Carlos Rodriguez]

Queijo da Serra doesn't get firm with age,

Interestingly, the one I had the other night was the firmest Serra I have ever seen. It had to be sliced, no option unless one wanted to use it to shred over a nice pasta dish, which I can assure you would be another great way to enjoy Serra in this form.

Hi Roy, the Queijo da Serra does get firm with temperature and not with age. Also this kind of cheese doesn't travel very well and some times may loose his structure (texture). It does happen the same with Spanish cheese 'Torta ...' from Extremadura.

[Roy Hersh]

Carlos,

I mentioned early on that Serra softens as it ripens with age and have never believed otherwise.

[John Trombley]

I too got reassurance, but no hard evidence, from IGourmet today. I am hoping that they will provide more data as I've now requested.

Best, John Trombley

[John Trombley]

I have received further correspondence from Paul Kemp, Director of Product Development from IGourmet, and have replied to him. I'm hoping I can encourage him to post here, since he and I so far have been unable to come to an agreement about this cheese and whether or not it is the DOP Serra de Estrela product under EU law. I have noticed several differences that believe exist between what I was shipped and the EU regulations. Paul and I continue to have a respectful discussion about our differences.

By the way, the standard actually specifies two different cheeses, the regular and the Viejo. This may have some bearing, Roy, on whether the cheese firms or liquifies with age.

[Roy Hersh]

Where is Joao or Mario when we need them. I am sure they could clear this up for us!

[Moses Botbol]

I know we had it around here, but will pay more attention to the details the next time. It's not one of my favorites, I know that... Can't recall a hologram. We got a lot of Portuguese cheese from Azores.

[Glenn E.]

I finally opened mine last night, and while it was quite tasty it was just like everyone has said - the texture of brie or camembert instead of spoonable.

[John Trombley]

For those who are following this thread, IGourmet has not replied to me further yet. Their previous reply may show that in a way that they may not understand the concept of a controlled-appellation food a la the European Union--they want to have it both ways--it's a Sierra de Estrela but not the DOC Sierra de Estrela, as if it were legal to sell any cheese as Sierra de Estrela that doesn't meet the regs and labeling rules. They have promised to read this thread and get back to us but that has been several weeks ago now. Let's see if this note causes them to reply to my concerns. I've asked them for a refund on the basis of the item supplied not being what was advertised but have not heard back from them on that. I may have to take action via my American Express because of the lack of response; however, I'll give it one more week. In my view this may definitely be a case of false advertising, albeit unintentional. However that is, they should make things right with me and with anyone else who wants it.

[Moses Botbol]

A cheese does not "need" DOC to be the correct cheese, but DOC does assure what you getting is what it is... I can understand you wanting a refund. DOC does protect the consumer and region.

[John Trombley]

A cheese does not "need" DOC to be the correct cheese, but DOC does assure what you getting is what it is... I can understand you wanting a refund. DOC does protect the consumer and region.

I'm sorry Moses, but if it's sold in this country (USA) under the DOC name it 'needs' to be the 'correct cheese' (meeting DOC standards, including labeling), in the same way that if you buy a CD, it 'needs' to not be a pirate copy. My understanding is that exactly the same laws are applicable (intellectual property rights).

That's why, in my correspondence with IGourmet, I've urged them to get legal advice (as well as refunding my money).

[Eric Menchen]

I think Moses' point is even if the CD seal and little hologram has been removed, it could still be the real deal. Or it might not be.