{"id":19611,"date":"2015-09-21T01:16:45","date_gmt":"2015-09-21T00:16:45","guid":{"rendered":"http:\/\/eco123.info\/?p=19611"},"modified":"2015-12-15T17:08:40","modified_gmt":"2015-12-15T17:08:40","slug":"combinations-of-algarve-flavours","status":"publish","type":"post","link":"https:\/\/eco123.info\/en\/portugal-en\/profile\/combinations-of-algarve-flavours\/","title":{"rendered":"Combinations of Algarve Flavours"},"content":{"rendered":"

ECO123 went to meet some small producers who add value to Algarve gastronomy. Through their work, regional products are turned into culinary specialities that satisfy a wide range of tastes. Fresh Algarve goat\u2019s cheese, honey and medronho brandy are some of these traditional products that are perfect for discovering the flavours of the Algarve.<\/p>\n

\"manuel
Manuel Jesus<\/figcaption><\/figure>\n

Traditional fresh cheese<\/h2>\n

The Queijaria Martins in Portela da Nave in Salir, which opened in 2009, makes fresh goat\u2019s cheese every day. This small factory, owned by Id\u00e1lio Martins, distributes its product in Salir, Messines and Loul\u00e9. Aged 33, the owner of the cheese factory says that his passion and dedication to the animals prompted him to rear a herd of 150 Algarve goats, in order to be able to produce fresh cheese later on.<\/p>\n

The company currently has four workers. Two of them take care of the herding, and the others work in the factory and in distribution. Together they account for an annual salary bill of approximately 28,000 euros.<\/p>\n

\"queijaria
Queijaria Id\u00e1lio Martins<\/figcaption><\/figure>\n

Days in the cheese factory start in the very early morning. The working day begins at 3.30 a.m. while it\u2019s still dark, with Id\u00e1lio Martins and his father preparing the herd for mechanical milking. The goats are attracted by the maize that they find in the small stalls. They automatically head for their positions where they are held for a moment or two by the neck to be pushed back until their hind part is against the wall. This is where Id\u00e1lio and his father have the milking machines ready to be attached.<\/p>\n

The goats are well used to the routine and are surprised at any change in the space. They stare fixedly at any strange figure, even just for a moment or two, before concentrating on the small feed troughs provided for them. One after the other, the goats are milked mechanically, which makes the process quicker. The goats are predisposed to this whole process, and are milked twice a day.<\/p>\n

Once the milk is collected, it is stored in a container at about two degrees Celsius, and then is transported to the small cheese factory, just a few metres from the store. Once cooled, it is transferred to a pan, seasoned with salt and pasteurised at 90\u00baC. Next, an infusion of thistle flower is added, to curdle the liquid. The curd that remains is pressed to remove the whey and then shaped in small rings. The end result is cheeses weighing about 180 grams. Two hours later the cheeses are removed from the the cold to be appropriately labelled.<\/p>\n

Id\u00e1lio Martins sticks to the traditional recipe for fresh cheese which has ensured that his company has continued in operation for all these years.<\/p>\n

Fresh cheese with flavours<\/h2>\n
\"Ana
fresh cheese, f\u00e1brica do queijo Ana Gancho<\/figcaption><\/figure>\n

Also on the Algarve coast, in Olh\u00e3o, there is a second cheese factory that sells fresh cheese every day with different flavours. Its owner, Ana Gancho, aged 34, started this business in June 2015. A zootechnical engineer trained in food hygiene and safety, she worked for several companies involved in artisan food production.<\/p>\n

With the experience she had gained in food production, Ana Gancho decided to open her own cheese factory, given that \u201cin Olh\u00e3o there was no artisan cheese factory. If you look, you realise that most of the cheese factories are in the interior.\u201d<\/p>\n

However, this young woman opted to do something different, and has a number of products connected with goat\u2019s milk in her establishment. She also sells products that can be combined with fresh cheese in one way or another. The cheeses that can be found in the shop window are produced from the milk from various goat rearing businesses in the area. This produces around 100 small goat cheeses, some based on traditional recipes, and others produced with different flavours, an innovation that has attracted the interest of the public.<\/p>\n

Fresh cheese with honey<\/h2>\n
\"Honey
Honey producer \u2018Melaria do Monte\u2019 Manuel Jesus e C\u00e9lia Jesus<\/figcaption><\/figure>\n

The \u2018Melaria do Monte\u2019 in Montes de Cima at the foot of the Serra de Monchique, produces honey. The company started in 2003, and is headed by Manuel Jesus and his wife C\u00e9lia Jesus. Manuel Jesus has been working with bees, together with his father, since he was young. He learnt all the techniques for honey production and decided to start his own company.<\/p>\n

The \u2018Melaria do Monte\u2019 has thousands of beehives in different parts of the eastern Algarve and southern Alentejo, and produces an average of 12 to 15 kilos of honey per hive. The harvest begins in the middle of May and ends in the middle of August. The quality of the product varies depending on the location of the hives, as, according to Manuel Jesus, \u201cthe honey is always different, in each harvest.\u201d<\/p>\n

The process of extracting the honey starts with fumigating the hives in the traditional manner: the smoke is produced by burning the vegetation from their land, with leaves of cistus and restharrow, among others. This has a kind of anaesthetising effect on the bees, for a few moments. The process is as uninvasive as possible, in order not to harm the bees\u2019 cycle.<\/p>\n

The following stage is carried out inside the factory. The hives are quickly transported to the store so that as few bees as possible enter the working area.<\/p>\n

The next phase takes place in a large machine which, together with the power of the wind, centrifuges the honeycombs to extract the precious nectar.<\/p>\n

After the initial centrifuging process, the honey is filtered to remove possible impurities in the product. The process is completed by storing the honey in special barrels, each weighing 300 kilos.<\/p>\n

From \u201cmel\u201d to \u201cmelosa\u201d<\/h2>\n

One of the Algarve\u2019s specialities is the typical \u201cmelosa\u201d, made from a medronho brandy with honey (\u201cmel\u201d). This blend produces a smooth, sweet alcoholic drink, much loved by the people of the Algarve and by visitors, tourists and residents from other parts of the country.
\nFresh cheese with honey and medronho<\/p>\n

Ant\u00f3nio de Encarna\u00e7\u00e3o, aged 77 and resident in Monchique, has been making medronho brandy since he was 13. At a young age, he started helping his father in the distillery, learning all the ancestral tricks for making a good medronho.<\/p>\n

\"Mel
Mel and Medronho shop in Monchique<\/figcaption><\/figure>\n

The medronho harvest starts in the middle of October. Harvesting the fruit of the strawberry tree needs a lot of care because, according to Ant\u00f3nio de Encarna\u00e7\u00e3o, \u201cthe fruit has to be very ripe. Now there are lots of people who don\u2019t look to see if the fruit is suitable, and it doesn\u2019t make medronho \u2013 it makes poison.\u201d<\/p>\n

The red fruit is very ripe and ready to be picked. However, the berries with yellowish tones can be picked depending on their seeds. \u201cYou break the medronho berries in half. If the seeds are black, it\u2019s good. But if the seeds are very green, then they\u2019re not suitable,\u201d Ant\u00f3nio de Encarna\u00e7\u00e3o explains.<\/p>\n

The next step is to put the medronho fruit in containers that are properly covered and kept in a cool place. The barrels have to be constantly watched to check the temperature of the product and avoid acidity in the medronho. If the medronho gets warm, the product has to be sprinkled with water in order to maintain the ambient temperature, and ensure that the fermentation process works in the proper way.<\/p>\n

As the fruit ferments, a red paste is formed. This shows that the fermentation is ready. Then the medronho is crushed and covered with plastic. This in turn is covered with wet sand to keep it cool during the days until the next stage of the process.<\/p>\n

About 60 to 70 days later, the product is ready for distilling. The medronho is placed in a still, on a low heat. Once it starts to boil, the lid is placed on the container. A little of the medronho is allowed to drain out of the nozzle to remove some of the impurities. Once it is well boiled, a quality medronho is obtained, well made.<\/p>\n

Medronho should be served at room temperature, preferably after ageing for at least two years. Good medronho has the smell and flavour of the fruit, a gentle flavour, with little acidity and low levels of methanol and acetates, substances that are harmful to one\u2019s health.<\/p>\n

Ant\u00f3nio de Encarna\u00e7\u00e3o recalls the time where a lot of medronho was produced, in a small distillery. He recalls that he managed to produce 12,000 litres of brandy from the bushes on a piece of land covering 175 hectares \u2013 and which is now abandoned. Ant\u00f3nio de Encarna\u00e7\u00e3o stopped producing medronho six years ago for health reasons. And he says that, nowadays, \u201cmedronho is no longer produced like it used to be.\u201d<\/p>\n

\n
<\/i>\n\t\t\t\nInterview with Jos\u00e9 Nunes, president of APAGARBE<\/strong>
\nAPAGARBE, the Association of Medronho Brandy Producers of Western Algarve, was formed in 1985 and is based in Monchique. It is chaired by Jos\u00e9 Nunes, who agreed to give an interview to ECO123. Together with his assistant, Am\u00e9rico Telo, Jos\u00e9 Nunes ensures that the institution functions well.<\/p>\n

ECO123: What is the aim of APAGARBE? How long has it been in existence?<\/strong><\/p>\n

\"Jose
Jose Nunes e Am\u00e9rio Telo<\/figcaption><\/figure>\n

Jos\u00e9 Nunes:<\/strong> The association was created in 1985, and it has about 90 active members. The association has played a part in the development and the location of Monchique producers, and also in the improvement of the quality of the brandy. We have taken steps to bring together the producers\u2019 knowledge with scientific knowledge, so all the brandies that are on display in the association\u2019s shop have undergone analysis. With the association as intermediary, at least 50 analyses are done per year at the University of Algarve, which shows that the producers are interested in having a quality product that meets the criteria for excellent quality medronho brandy.<\/p>\n

The brandy is a product that is regarded as expensive, in terms of the market. This comes from it requiring a lot of labour, and this is reflected in the final price, of course. But this is compensated for by the quality of the product. One of the association\u2019s objectives is to ensure the quality of the medronho.<\/p>\n

How does the association support producers?<\/strong>
\nThe association supports producers with information, and gives administrative support and intervenes if there are problems.<\/p>\n

What advantages are there for a producer who joins your association?<\/strong>
\nMonchique municipal council made a space available for us and we set up the shop \u2018Mel e Medronho\u2019 (Honey and Medronho). This has been a showcase for medronho, for honey, and for local confectionery and liqueurs. I think the shop has been a success, given that it has been growing since 2011. During the week, there is a member of staff in charge of the shop, and every day there\u2019s a producer present too. Producers who ensure that the shop opens on public holidays get a bigger percentage of course.<\/p>\n

What is the importance of having an association like this?<\/strong>
\nAt present, we are the only association of brandy producers and we have 50 legalised producers in Monchique. This is partly the result of the association\u2019s work, in order to try and improve the practice of this activity.
\nDoes the association receive any financial support? What?<\/strong>
\nWe do not receive any financial support, we just use our members\u2019 subscriptions and the profit from our commercial activities.\n\t\t\t<\/div><\/div>\n

<\/i>\n\t\t\t\nContacts:<\/strong><\/p>\n


\n<\/strong> Queijaria Martins<\/strong>
\nPropriet\u00e1rio: Id\u00e1lio Martins Portela da Nave,\u00a0Salir
\n(+351) 918\u00a0554\u00a0566
\nidalioramos@gmail.com<\/a><\/p>\n

F\u00e1brica do Queijo<\/strong>
\nPropriet\u00e1ria: Ana Gancho
\nAvenida da Rep\u00fablica, 100 Olh\u00e3o
\n(+351) 965 116 368<\/p>\n

Colmeia do Monte<\/strong>
\n(+351) 282\u00a0471\u00a0155
\nmanuel_furtado@sapo.p<\/a>t<\/p>\n

APAGARBE<\/strong>
\nS\u00edtio do P\u00e9 da Cruz, 8550-328 Monchique
\nwww.facebook.com\/apagarbe<\/a>\n\t\t\t<\/div><\/div>\n

<\/div>
\"\"

About the author<\/h3>\n\t\t\tDaniela Guerreiro (21).Journalist, is doing a nine month placement at ECO123, partially funded by the IEFP. She completed a degree in journalism between 2011 and 2014 at the Portalegre Polytechnic Institute, Higher School of Education.\n\t\t\t<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

ECO123 went to meet some small producers who add value to Algarve gastronomy. Through their work, regional products are turned into culinary specialities that satisfy a wide range of tastes. Fresh Algarve goat\u2019s cheese, honey and medronho brandy are some of these traditional products that are perfect for discovering the flavours of the Algarve. Traditional …<\/p>\n","protected":false},"author":1,"featured_media":19605,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[217],"tags":[902],"class_list":["post-19611","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-profile","tag-medronho-en","pmpro-has-access"],"yoast_head":"\nCombinations of Algarve Flavours - Eco123<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/eco123.info\/en\/portugal-en\/profile\/combinations-of-algarve-flavours\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Combinations of Algarve Flavours - Eco123\" \/>\n<meta property=\"og:description\" content=\"ECO123 went to meet some small producers who add value to Algarve gastronomy. 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Through their work, regional products are turned into culinary specialities that satisfy a wide range of tastes. Fresh Algarve goat\u2019s cheese, honey and medronho brandy are some of these traditional products that are perfect for discovering the flavours of the Algarve. 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