ProCardo investigates how climate change influences the biochemical properties of Cynara cardunculus aspartic proteinases and their impact on the production and quality of Serra da Estrela PDO cheese.
ProCardo is an interdisciplinary research project investigating how climate change, particularly rising temperatures and water scarcity, affects the biochemical properties of Cynara cardunculus aspartic proteinases and their role in the production of Serra da Estrela PDO cheese.
By combining plant biology, biochemistry and food science, the project contributes to preserving one of Portugal's most iconic traditional products while promoting sustainable agriculture.
Discover the project →Assessing the impact of climate stress on cardoon physiology and proteinase activity.
Characterizing cardoon aspartic proteinases and their role in cheese production.
Understanding how enzyme variability influences Serra da Estrela PDO cheese.
Developing knowledge to support resilient agricultural systems and traditional products.
Save the date! Our symposium will take place in Porto. Experience prototype Serra da Estrela cheeses produced using cardoon flowers grown under normal and heat-stress conditions. Can you taste the difference?
Read more and register → 4 September 2026
The first dissemination article from the ProCardo project has been published in Revista Ovelha, presenting the project's objectives and discussing how climate change may affect Cynara cardunculus, vegetable coagulants and the future of Serra da Estrela PDO cheese production.
Read the full story → April 2026
The new ProCardo website is now online.
July 2026