Serra da Estrela (Queijo Serra da Estrela) is a cheese from the region of Serra da Estrela, in Portugal. Its production has very rigorous rules and its delimited region is in the subdivision of the municipalities of Nelas, Mangualde, Celorico da Beira, Tondela, Gouveia, Penalva do Castelo, Fornos de Algodres, Carregal do Sal, etc.
It is made of sheep milk, mostly during the months of November to March. Its maturation period has specific norms and must last thirty days at least. According to its maturation it becomes creamy pouring out or thicker. It is a cured cheese from artisan work with half-soft paste, creamy, white or slightly yellow, uniform (without holes or just a few) obtained from slow draining of curdled-milk, after raw sheep milk coagulation, with Cynara cadunculus thistle. The shape is a low cylinder with side camber and a little in the upper face, not having precise tacks. It shows a soft well formed rind, smooth and thin, with a uniform straw-yellow colour.
It has PDO status