Chá de feijoal

Santo Antão

COMMUNITY

Chã de Feijoal is a community in the northern region of Porto Novo, with a strategic location between the neighboring Parque dos Moroços and the highest point of Santo Antão, the inactive volcano Topo de Coroa.

Its population is recognized for its admirable ability to resist adversities such as frequent droughts and for the production of the well-known traditional cheese from the North, both fresh and ripened.

The community lives by raising goats and growing beans, potatoes and corn. Obviously, survival depends on the success of the rainy season.

The landscape is fascinating and unique, characterized by the transformability of vegetation and geological formations, which create a variety of color tones.

In this community, the project financed the construction of the upper floor of the cheese production unit, where the women of Chã de Feijoal produce sweets and drinks derived from milk and fruit for sale and tasting.

THE EXPERIENCES:

CHÃ DE FEIJOAL WORKSHOPS

CHEESE PREPARATION

A form of fresh cheese will be produced in the laboratory and the ripened cheese cellars will be visited.

YOU DISCOVER

CHÃ DE FEIJOAL WORKSHOPS

CHEESE PREPARATION

A form of fresh cheese will be produced in the laboratory and the ripened cheese cellars will be visited.

YOU DISCOVER

ANOTHER CAPE VERDE

The community tells its story

Antonio Sabino Morais Lima

I learned to make cheese with my parents, today I teach it to my employees, twenty-five in total: more women than men. My name is António Sabino Morais Lima and I am a goat cheese trainer and producer.

Antonio Sabino Morais Lima

In my cheese factory we produce two types of cheese, fresh, classic, and cured, matured. I'll tell you how to get our ripened cheese: fresh milk must first be filtered and then heated to thirty-five or forty-five degrees, depending on the climate. If it's colder the temperature of the fire goes up, if it's hotter it goes down, it's simple. After filtering, pH and temperature are measured. The filtered, heated and measured milk is placed in a pan, stirring for fifteen minutes, and the rennet is added: in the past we used rennet made by us, with kid intestines, but today we have to follow certain standards for resale in supermarkets and on the other islands, we buy it already made: it is also more convenient. With the addition of rennet, the milk solidifies and forms slowly. At this point we add the salt.

Antonio Sabino Morais Lima

Our cheese is called Resistant, just like us in the North Plateau: living here is not easy, the soil is impermeable and water is a problem. This last year went better, but in the last four it hasn't rained even once. We, as I said, resisted. Why? We love the Plateau, the mountain you see up there is called Topo da Coroa and is the most beautiful in Cape Verde, a peaceful and inactive volcano. The goats are used to this climate and terrain and, like us, they live well here. Of course, some leave these communities, but many of us remain. That's why we decided, years ago, to call ourselves this: Associação Comunitária dos Resistências do Planalto Norte, I'm the president.