Portugal is a country of many resources, a wealthy one, particularly in milk and milk products, such as cheese. Let us leave some notes on the cheeses that you can find in this corner of the world.
The Azeitão cheese – is a Portuguese cheese made from sheep milk. From the Azeitão region in Setúbal district. Its pulp is soft and yellowish soft, thin shell.
The Goat cheese from the Trás-os-Montes and Alto Douro region. It is a cheese with a very hard paste, whitish.
The Évora cheese is a Portuguese cheese from the city of Évora. Made from sheep’s milk, it is a ripened cheese. With a hard or semi-hard pulp, of a yellowish color, which will darken in contact with air. It is slightly spicy. The crust can be smooth or slightly rough.
The Nisa cheese is also a Portuguese cheese from the city which gave it the name. Made from sheep’s milk, it is a semi-hard ripened cheese. It’s color is between white and yellow.
The Rabaçal cheese, is a cheese from the region fo Coimbra and it’s outskirts. It is a cured cheese with a semi-hard to hard pulp. with few if any small and irregular “eyes” (small holes) scattered in the white matt pulp.
The Serpa cheese it’s from the Alentejo, more specifically from the Serpa region. It’s a cured cheese with a buttery semi-soft paste, of a yellowish-white or straw-yellow colour, which also darkens on contact with air.
The Terrincho cheese is a cheese from the the more northern regions of Portugal, the harsh and cold regions of Trás-os-Montes (Bragança and Alto Douro). It is manufactured with the “Churra” breed sheep’s milk. It is a cured cheese,with a semi-soft, slightly creamy paste, white and uniform color, and it has a mild flavour.
The Castelo Branco cheese. He was also named after the city, and region, where he was born. You will find a cured cheese, with a semi hard or semi-soft pulp.It’s a pale yellow coloured cheese, with a few small “eyes”. And thistle is used in the composition of this cheese.
Let’s jump to the islands. Next stop: Azores.
Pico’s cheese, is a cheese from Pico island. Made with raw cow’s milk, it is a cured cheese. It is a soft, doughy cheese. With a yellowish white colour.
São Jorge’s cheese, was born in São Jorge’s island, naturally. Produced exclusively from raw cow’s milk and with a minimum curing time of three months, the São Jorge cheese has a strong and slightly spicy flavor, which will accentuating with the healing time.
Back to the continent to talk a bit about the the best known cheeses -The emblematic Serra Estrela cheese. It is the oldest of the Portuguese cheeses and the most famous around the world. The sheep breed “Serra da Estrela” or “Churra Mondegueira” are regarded as having the best dairy suitability, so only their milk is used to make the cheeses.For the cheese to reach the desired quality the milk must always be from the same milking. It’s a ripened cheese with a semi-soft paste, buttery, white or slightly yellow. with a well bonded, creamy and unctuous pulp.
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And I used to think only Switzerland and France produce great cheese. Thanks for a wonderful article, after this I read a lot about different kinds of cheese around the world and places famous for their production
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Switzerland and France are excellent cheese producers, but we also produce great cheese in Portugal! Thank you 🙂
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Yes a reason to visit 🙂
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They’re all delicious !! I love to pair them with jams. you can find good tips to harmonize here: http://www.meiaduzia.pt/en/blog/perfect-pairing-for-the-6-best-portuguese-cheeses
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