With humble origins as a byproduct of cheese making, requeijão is a real staple of Portuguese gastronomy. Requeijão is made by heating the filtered milk left over from cheese making. The name itself suggests 're-cheesing’. Its history is as old as cheese itself and we know that in 1287 kind D. Dinis established a cheese market in Celorico da Beira in the north of Portugal to promote requeijão da serra (and of course queijo da serra). Celorico da Beira is still today one of the most important towns in this cheese-making tradition and home to the annual feira do queijo. Requeijão used to be kept in a cabbage leaf in order to protect it, which also served as a best before date indicator as the leaf became softened by the moisture of the requeijão. One of the most remarkable qualities of requeijão is its versatility, eaten on its own or topped with a variety of spices and flavours (sugar and cinnamon, oregano and olive oil). Requeijão is also used in a variety of dishes and baking such as requeijão pie!