Requejema

João Ferreira is still from the time when the curd was a common use that many families gave to the leftovers of milk, which, at that time, was purchased directly from producers or dairy women. “As it was often lacking, nothing was wasted,” he says.

Today, family habits are different, but João took on this tradition to create Requejema in 2004, a small production unit that works in an annexe to his house, in the Gaula area, on the Madeira's East Coast.

Using milk from local farms, João produces his artisanal curd, which he describes, right from the start, as being very different from those found on the mainland. Just by tasting, the difference is clear. It has a much milder flavour. "We call it curd but this is technically a cheese it has the protein of a cheese, we don't do the separation".

The method is simple: the milk is pumped into the tanks, rests, is boiled at 90ºC and after it cooks, it is immediately shaped and goes to the freezer. 1h30 later it is out of the pots and even if it is hot, it is edible.

And they eat it: Requejema has customers who will pick up the product at that time, still smoking. “Yes, there are people who like our curd like this, freshly made”, confirms the person in charge. But to enjoy it in its fullness, best to cool it down.

While waiting, the stomach can be entertained with the brand's curd cheesecakes – which also combines different flavours, such as Nutella or passion fruit. The recipe is familiar and uses 70% curd, sugar, and flour as a base. “just a little”, explains João, who, despite already producing a very reasonable amount of these small cakes, remains focused on his ex-libris. “Our business is curd. The cheesecakes are just a joke.”