Planalto Norte Raw Milk Goat Cheeses

Cape Verde

Porto Novo

Milk and milk products

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Planalto Norte Raw Milk Goat Cheeses

Cheese production is one of many activities that reflects the integration over the centuries of Cape Verde’s twin spirits, African and European.
The difficult, arid environment, characterized by infrequent rains that fall on particularly sandy ground, could only be settled by determined, persevering people, the product of a multitude of different ethnic groups and histories, and by goats, the only animals able to survive on so little.
Different types of goat cheese are made on the archipelago’s various islands, including across the island of Santo Antão. But a mountainous, dry and almost uninhabited plateau on the island, the Planalto Norte (at an altitude of between 800 and 1500 meters) is home to a last small nucleus of herders who play a crucial role in protecting the land, subject to significant erosion from the torrential, if rare, rainfall.
The methods used to raise animals and make cheese in the Planalto Norte are examples of an impressive capacity to adapt to the difficult environmental conditions. The animals, left to graze freely for the whole day, spontaneously gather in the late morning to drink at the milking areas, where the kids are kept in drystone shelters. After milking, the goats stay with the kids for two or three hours and then return to graze freely until the next day. The animals are milked once a day, and cheesemaking starts immediately afterwards, in tiny traditional stone huts with straw roofs and matting known as case de queijo.
Each step in the process is carried out with extreme care, keeping water consumption to a minimum. Water is valuable here and, except for short periods, has to be brought in by tanker or donkey. Processing is carried out without using additional sources of heat. Kid’s rennet produced by the herders is added to the raw milk. After about an hour and a half or two hours the curd is broken down to the size of corn kernels, left to settle and the whey is removed. The paste is then shaped and pressed by hand into metal molds and left to drain.
The final product is a rennet-coagulated pure goat’s milk cheese, semi-hard and cylindrical in shape (10 to 15 centimeters in diameter) with a flat top and bottom and low and slightly convex sides (3 to 4 centimeters high). The paste is compact and uniform, without eyes, and ivory-white in color. It has a subtle milky aroma with herbaceous notes, while on the palate it is sweet with a slightly tangy flavor and a soft, somewhat elastic texture.

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Queijos de cabra com leite crudo do Planalto Norte

Em Planalto Norte, numa região árida da ilha situada na extremidade norte-ocidental do arquipélago de Cabo Verde, algumas famílias criam cabras de uma raça local e produzem queijos. As técnicas de criação de gado e de fabrico de queijo são tradicionais e adaptaram-se ao longo de séculos às condições ex- tremas do meio ambiente: pouca água, pastos pobres, locais com escasso acesso à eletricidade. O resultado é um queijo de cabra puro com pasta semidura, doce e compacta, com aroma láctico e suaves notas herbá- ceas. A Fortaleza promove tanto a versão fresca como a curada (com características organolépticas mais complexas) e também o requeijão (ricotta).

A Fortaleza
A Fortaleza pretende apoiar as atividades das pequenas comunidades que vivem na região e que ao mesmo tempo preservam esse ambiente duro, difícil e árido que carac- teriza-se por escassez de chuvas e território muito arenoso. A Fortaleza promove tanto o produto fresco, mais simples de transformar, quanto o produto curado, com característi- cas organolépticas decididamente mais complexas e interessantes e também o requeijão (ricotta).
A Fundação Slow Food para a Biodiversidade Onlus fornecerá à Fortaleza a formação e a assistência necessárias às diversas etapas da produção (a partir do enxerto do leite até a cura) e principalmente, compromete-se em divulgar o queijo.
A melhor comercialização fará com que a população do Planalto Norte possa continuar a viver nas próprias terras preservando a própria identidade sem ter que procurar fontes de renda alternativas nas cidades ou nas aldeias turísticas.

Planalto Norte, Ilha de Santo Antão

Produtores
20 produtores da Cooperativa Agricola e Pecuaria dos Criadores das Montanhas

Parceiro Técnico
Cascina Rosa

Projeto realizado com a colaboração da
Regione Piemonte

Responsáveis pela Fortaleza
Silvino Benetti
tel. +238 9955735
frasilvino@gmail.com

Leão Monteiro Lopes
tel. +238 2328271/2313317
leaolopes@cvtelecom.cv

The Presidium aims to support the activities of the small community who live in—and pro- tect—this difficult arid environment, characterized by rare rainfall and sandy soil. It promotes the fresh cheese, the simplest to produce, as well as the aged cheese, which has decidedly more complex and interesting sensory characteristics, and the ricotta.
The Slow Food Foundation for Biodiversity provides the Presidium with the training and assistance needed for the various stages of production (from ripening the milk to aging the cheeses) and, in particular, is working to make the cheese more widely known.
Improved commercialization will enable the people of Planalto Norte to continue living there, thereby preserving their identity and their home without having to seek alternative sources of income in the cities or tourist villages.

Production area
Planalto Norte, Santo Antão island

Technical partner
Cascina Rosa

Presidium supported by
Project realized in collaboration with the Piedmont Regional Authority
22 herders and cheesemakers in the Agricultural Cooperative and Pecuaria Criadores das Montanhas:

Fortes Lima Anildo
Da Luz Irineu Eusebio
Lima Joao Baptista
Lima Maduino Morais
Marciano Antonio Guilherme
Sabino Lima Anibal
Barbosa Luis Paulo
Da Cruz Gregorio
Da Cruz Ramos
Da Luz José Rodrigues
Delgado Anderson
Delgado Domingos
Gonas Domingos Inocencio
Guilherme Saverio Antonio
Guilherme Armando Fortes
Inocencio Manuel Jose
Lima Adelino Sabino
Lima Antonio Sabino
Lima Silvestre Inocencio
Lima Manuel Jesus
Morais Lima Maduino
Silva Jorge dos Santos
Presidium Coordinators
Silvino Benetti
tel. +238 9955735
frasilvino@gmail.com

Anibal Sabino Lima
00238 950 51 83

Anildo Fortes Lima
00238 952 90 35
The Presidium aims to support the activities of the small community who live in—and pro- tect—this difficult arid environment, characterized by rare rainfall and sandy soil. It promotes the fresh cheese, the simplest to produce, as well as the aged cheese, which has decidedly more complex and interesting sensory characteristics, and the ricotta.
The Slow Food Foundation for Biodiversity provides the Presidium with the training and assistance needed for the various stages of production (from ripening the milk to aging the cheeses) and, in particular, is working to make the cheese more widely known.
Improved commercialization will enable the people of Planalto Norte to continue living there, thereby preserving their identity and their home without having to seek alternative sources of income in the cities or tourist villages.

Production area
Planalto Norte, Santo Antão island

Technical partner
Cascina Rosa

Presidium supported by
Project realized in collaboration with the Piedmont Regional Authority
22 herders and cheesemakers in the Agricultural Cooperative and Pecuaria Criadores das Montanhas:

Fortes Lima Anildo
Da Luz Irineu Eusebio
Lima Joao Baptista
Lima Maduino Morais
Marciano Antonio Guilherme
Sabino Lima Anibal
Barbosa Luis Paulo
Da Cruz Gregorio
Da Cruz Ramos
Da Luz José Rodrigues
Delgado Anderson
Delgado Domingos
Gonas Domingos Inocencio
Guilherme Saverio Antonio
Guilherme Armando Fortes
Inocencio Manuel Jose
Lima Adelino Sabino
Lima Antonio Sabino
Lima Silvestre Inocencio
Lima Manuel Jesus
Morais Lima Maduino
Silva Jorge dos Santos
Presidium Coordinators
Silvino Benetti
tel. +238 9955735
frasilvino@gmail.com

Anibal Sabino Lima
00238 950 51 83

Anildo Fortes Lima
00238 952 90 35

Territory

StateCape Verde
RegionPorto Novo

Other info

CategoriesMilk and milk products