Armindo's cheesery

Armindo Ferreira, from Gouveia, grew up surrounded by sheep and open fields. From the age of 14, when his father fell ill, he began taking on responsibilities at home and quickly learned the demands of rural life.

At 23, with a loan of 60 contos, he bought his own flock and embarked on the path that would make him known across the region. Over time, he expanded the number of sheep, invested in land and facilities, and deepened his knowledge of animal husbandry and artisanal cheese production.

Today, Armindo manages around 150 sheep, with the support of his wife Maria Alice and their children, Marco and Alexandra. Alexandra is his right hand in the cheese-making process, overseeing every step and ensuring that each stage is handled with care. The family forms the backbone of the cheesery, preserving the tradition and quality of Serra da Estrela Cheese.

Production begins at the end of the day with the milking of the sheep. The milk is stored under refrigeration until it is combined with the next morning’s milk.

The following day starts early. Armindo and Alexandra pour the milk into a vat, add salt and rennet – a natural coagulant produced by the family – and monitor closely until the curd forms. The curd is then molded, pressed, and transferred to a cold room, where it will mature for around 45 days.

Every stage is carried out with skilled hands and careful attention, a level of dedication that ensures the cheese’s distinctive flavor. Only milk from Bordaleira sheep is used, essential to preserving the authenticity of Serra da Estrela Cheese.

Produced exclusively with Bordaleira sheep milk, Armindo Ferreira’s Serra da Estrela Cheese stands as a true symbol of the region and of Portuguese tradition. Armindo and Alexandra, with the support of their family, combine expertise, dedication, and passion at every stage to deliver an artisanal product of exceptional quality.

The family’s work has received international recognition, earning a gold medal at the 2025 World Cheese Awards, cementing not only the cheesery’s reputation but also Portugal’s position on the global map of artisanal cheese. This project goes beyond making cheese: it preserves traditional knowledge, innovates with care, and showcases the quality and authenticity of Portugal’s culinary heritage to the world.