Planeijo

Planeijo is a traditional cheese originating from the north of Portugal and Galicia in Spain. The word derives from the Galician–Portuguese term for “low” or “shallow,” reflecting the shallow wooden wheels in which the cheese is aged. It is known for its mild, creamy flavor and firm yet slightly elastic texture.

The cheese is made from unpasteurized cow or sheep milk, which is warmed and combined with rennet and natural starter cultures. After curdling, the curds are pressed into shallow wooden forms that are often decorated with local patterns. The wheels are then salted and left to mature for a period that can range from a few weeks to several months, depending on the desired hardness and taste profile. The small size of the wheels and the shallow design allow the cheese to develop a thin rind and a rich, buttery interior.

Variations of planeijo are produced in different regions, each with unique characteristics. In Portugal, particularly the Minho region, planeijo is typically aged for 30 to 60 days, resulting in a soft, amicable cheese that melts well. In Galicia, some versions are left to mature longer, giving a more concentrated, slightly tangy flavor. The cheese is often paired with local grains, olives, and a glass of regional wine.

Planeijo plays a notable role in regional culinary traditions. It is frequently served at festivals, family feasts, and during winter months when its robust flavor is especially appreciated. Its production remains largely artisanal, preserving traditional processing techniques and continuous local demand.