One of our grandfathers often wished there were more days in the year so he would have more opportunities to eat cheese. His favorite was a Serra da Estrela cheese doused with paprika and olive oil and aged for three months. The paprika gives the cheese a bright orange color on the outside and a golden hue on the inside. During the three-month-long cure, the cheese hardens and its flavor intensifies.
When our grandfather was young and money was tight, he asked a local tavern to cure a cheese for him so that he could come by every day and buy a small slice. He justified this humble luxury by explaining that “Serra cheese is inexpensive. All you need to delight your palate is a thin slice. Thick slices are a waste. I like the slices to be so thin you can see the moon through them.”
We follow his wise advice, using our sharpest knife to cut the thinnest slices of Serra cheese. They are little pieces of heaven!