Selection of Portuguese Cheeses

You, too, can savor the artistry and craftsmanship of Portuguese cheese by trying one (or several) of these fine varieties:

Sheep's milk cheeses

Undoubtedly the biggest group, sheep's milk cheeses are produced mainly in the mountainous massif of "Serra da Estrela", with an elevation of 2000 meters, about 200-250 km northeast of Lisbon.

- Azeitão (DOP)

- Castelo Branco (DOP)
- Évora (DOP)
- Nisa (DOP)
- Serpa (DOP)
- Serra da Estrela (DOP)
- Terrincho (DOP)
- Estribeiro
- Mondegueiro
- Tintus

Goat's milk cheeses

Most farmers and shepherds make cheese for their own consumption that are seldom found on the market. You'll come across some very good ones depending on your travels and the season, but there are only two whose designations cover a definite type.

- Cabra Transmontana (DOP)
- Rabaçal (DOP)
- Cabra Pimentão
- Ribafria

Fresh cheeses
Often presented at table in their molds (cinchos), these are excellent cheeses that are perfect for preparing the palate for the dishes to come, or that clear the palate when tasted between two ripened cheeses.

- Saloio
- Requeijao

Mixed milk cheeses

Sheep/goat, sheep/cow or sheep/goat/cow, in proportions that vary by region and season, mixed milk cheeses are found throughout Portugal. The two best known which are entitled to their own designations are Amarelo da Beira Baixa and Pico from Azores.

- Amarelo da Beira Baixa (DOP)

- Mestiço de Tolosa (IGP)
- Picante da Beira Baixa (DOP)
- Pico (DOP)
- Bica
- Toledo
- Tomar

Cow's milk cheeses

- São Jorge (DOP)

This aged cow's milk cheese has been in production since the 1400s, when settlers from various regions of the mainland in Portugal moved to the island of São Jorge (Saint George) in the Azores and brought along their livestock.

Azeitão Cheese (DOP)

It’s said that only experienced artisans have the know-how to produce this gourmet favorite. Azeitão is a concentrated round of sheep's milk cheese made with cardoon thistle rather than traditional animal rennet. Azeitão is named for the village where it was born in the foothills of Setúbal’s Arrabida mountain range (south of Lisbon). Being made for generations, this cheese is mainly produced in the regions of Palmela, Sesimbra and Azeitão also known for their delicate white wines.

The pastures where the sheep of Azeitão graze are lush and covered in herbaceous scrub, giving the milk its characteristically rich flavor and a strong, earthy aroma. Molded in cloth, Azeitão has a rustic appearance that adds to its romance. Its texture ranges from soft and unctuous to firm and chewy - cut open the top and scoop its yellow cream onto slabs of nutty bread. Azeitão was awarded DOP, elevating its stature in Portugal and abroad.

When ripe, Azeitao has a rich, creamy, slightly sour flavor with hints of flowers or sweet herbs. When left at room temperature, the cheese becomes almost melty. The older the cheese the harder and drier the paste will get and the intenser the flavor. The gourmet cheese is at its best when it is full, but still very rewarding when just over the top and flatter in form. If you have never tasted Portuguese cheese before, this is a great starting place!

Castelo Branco Cheese (DOP)

Queijo de Castelo Branco is a typical handmade cured cheese with a half-compact or half-soft paste, slightly yellow with a few holes, obtained after raw sheep’s milk coagulation by infusion of "Cynara Cardunculus" thistle. It has a yellowish shade rind, a strong, distinctive aroma, but a mild and particular flavour.

Castelo Branco

Castelo Branco (meaning "white castle") spreads over the eastern slope of a small hill rising from a vast plateau. In 1851, the town was thus described by Alexandre Herculano:«The Beira Baixa, when one looks round, looks like a plain, and on its middle rises the hill of Castelo Branco, whose eastern slope the town brightens.» The situation endowed Castelo Branco with all the features of a fortress town and, for centuries, determined its purposes and duties. Its defensive function is witnessed by the Castle, erected in a good strategic position, from where, in a clear day, can be seen all of the upper course of the River Tagus, right up to the border.

For further information visit Castelo Branco official Web Site

Évora Cheese (DOP)

Évora or Queijo de Évora is a Portuguese gourmet cheese with a yellowish color that becomes gloomy in contact with air. This is a cured cheese made from raw sheep's milk, presented with a hard (60g & 90g; 120g & 200) or semihard (200g & 300g) consistency, of smooth rind.The paste is softer than the rind but has the same color, a very light yellow.

It has the aroma of a pasture and a creamy flavor of oats and fresh hay, little salty with fruity tones with a slightly acidic finish. The older the taste the sheepier the flavor becomes of this gourmet cheese. There is no rennet in this cheese and it is bound with thistle flower. This cheese is produced in the town of Évora in the Alentejo region (southern Portugal). Production begins in November and peaks in March and April. Sometimes these cheeses are preserved in olive oil and are then less hard.

Évora

The city was designated Ebora Cerealis during the Roman empire, gained the name Liberalitas Julia during the period of Emperor Julio Cesar. At the time it was an important city, as one can see looking at the ruins of the classical temple and the vestiges of the Roman fortress walls. It was conquered to the Moors in 1165 by Geraldo Sem Pavor (Geraldo, the Unfrightened), the year he restored his diocese. It was a royal residence, mainly during the reigns of king João II, king Manuel I and king João III. Its prestige was particularly relevant during the XVI century, when it was promoted to ecclesiastical capital and when the University of Évora was founded (subordinated to the Jesus Company) by Cardinal Infant Henrique, first Archbishop of the city. This was extinguished in 1759 (and would only be restored approximately two centuries later), after the Jesuit expulsion of the country due to an order given by Marquês de Pombal. Évora testifies the diverse styles and aesthetics and has collected throughout the years such important works of art that it has been classified by UNESCO, in 1986, as World Heritage.

Nisa Cheese (DOP)

The Alentejo is an extensive region covering almost a third of Portugal. The boundary in the north is the River Tejo; and in the south, the hills of the Algarve. In the east, it shares a frontier with Spain, and in the west it opens onto the Atlantic Ocean. Essentially rural and sparsely populated, it offers a landscape that is uncommonly well conserved. Alentejan cheeses and wines are consolidating their fame.

Queijo de Nisa is a raw ewe's milk DOP (Certificate of Protected Origin) status cheese made from the milk of Merino sheep. The milk is curdled after coagulation, provoked by the thistle. Salting is done directly on the paste after it is formed into its disc shape.

Nisa has a soft to half-hard paste with small eyes and a yellowish color. The flavor is robust and earthy when you first taste it. But then Queijo de Nisa's flavor opens up into a rich, herbaceous experience, with a slight citrus sweetness. It has a slightly acidulous finish, which comes from the particular aging of the sheep's milk. Potuguese cheeses can be very rare finds in this country, so enjoy this simply on its own or with fresh crusty bread. This cheese is versatile and complements both red and white wines. Pair with fresh, zippy Vinho Verde wines or jammy, fruity reds from the southern Alentejo.

Serra da Estrela Cheese (DOP)

This 12th century DOP cheese is famous throughout the world for its unique character and intense flavor. Made in the mountains of Serra da Estrela (also a national park), in the Beiras region, this traditional washed rind farmhouse cheese is described as the "king of Portuguese cheeses".

The Bordaleira ewes thrive on a diet of wild herbs, scrub, gorse blossoms and brambles, producing thick, luscious, aromatic milk. Serra da Estrela is handmade in small batches using wild thistle (Cynara cardunculus) to coagulate the milk. The curds are broken by hand instead of cut. It takes an average of three hours to make one cheese and only two or three are made per day. After the wheel is salted, it is then wrapped in cloth and aged in caves.

It is available in two stages of ripeness, that correspond to two kinds of texture:"Amanteigado" (like butter) - this is when Queijo Serra da Estrela is younger, the rind is sticky and pungent and the interior is so creamy that it is almost spoonable; "Curado" (cured) - as it ages, the rind becomes harder and smoother with the interior becoming denser and sliceable. Either way, this is an incredible Portuguese treasure. It has a perfumed intensity and a sweet grassy taste that is fruity and mildly bitter. All that's needed is some fresh crusty bread and a bottle of wine. Perfect!

Terrincho Cheese (DOP)

Originating from the Trás-os-Montes region of Portugal, this sheep’s milk cheese is characterized by a cylindrical shape and a flat, even rind that's covered with paprika. Inside, the straw colored flesh has an oily texture and a soft, smooth flavor. One variety of Terrincho is cured in wooden barrels filled with rye to give it a distinctive rye taste.

Cabra Transmontana Cheese (DOP)

Queijo de Cabra Transmontana DOP is a Portuguese gourmet cheese. This cheese comes from the north-western part of Portugal and is made from the milk of the Serrana Negra goat. The milk is very rich in butterfat and protein.
After the Cabra Transmontano is formed, it is salted and allowed to age for a minimum of 60 days.
This lovely gourmet goat cheese is semi hard with a natural white rind with a firm, hard, slightly unctuous texture. Excellent for grating and as a table cheese.

Rabaçal Cheese (DOP)

Produced in Beira Litoral region, 200 km north of Lisbon, Rabaçal is a cheese weighing about 1 kg, with a white curd, most often served when fresh. You'll find Rabaçal cheeses made from goat's milk or a mixture of milk, but they're only derivatives - though sometimes honorable ones - of the real thing. The geographical area of production includes some areas in the villages of Penela, Alvaiázere, Ansião, Condeixa-a-Nova, Soure and Pombal.

Amarelo da Beira Baixa Cheese (DOP)

This is a raw sheep and goat milk cheese from Portugal's Beira Baixa region, located between Portugal's central mountains and the Spanish border. Made with animal rennet, Amarelo has a yellowish paste and small irregular holes; its texture ranges from semi-soft to firm. The flavor of this artisan cheese reflects its homeland: rugged and rustic with a hint of Portugal's sea salt.

Not a cheese for the faint of heart, Amarelo has a distinctive aroma and a forceful, buttery flavor. Along with its piquancy, the cheese parts with a pleasant sensation. Grassy overtones of sheep's milk develop as they linger, leaving you with the desire to take another bite. Pair Amarelo with Pinot Noir or other, spicier reds that can bring out the rich, earthy flavors of the milk.

Picante da Beira Baixa Cheese (DOP)

Picante da Beira Baixa, or Picante, is a hard, piquant, highly salted traditional cheese handcrafted from a mixture of raw sheep and goat's milks. This is dark white to grey coloured cheese weighting between 400 g to 1.000 g. It’s also caled “queimoso” (burning) due to strong burning flavor and peculiar intense smell.

This is a cheese only advised for the fans of strong flavors. It comes mainly from Serra da Gardunha mountain range located beyond the Estrela mountain range, in the Central region of Portugal. With its peak (“Pirâmide”) at about 1224 meters high, mainly dominated by Granite rocks. This area presents excellent conditions for the practice of Paragliding activities.

Pico Cheese (DOP)

Queijo do Pico, named after one of the nine islands of the Azores archipelago, was originally a cow's milk cheese, but it is now often mixed with goat's milk. This is a cylindrical cheese, with a diameter of 16-17 cm, 2-3 cm height and weighing about 650-800 g. With a yellow rind and soft curd, and a strong flavor, its powerful aroma varies according to the degree of aging.

The origin of Queijo do Pico has been lost on the memory of time, but it’s a common understanding that it was already being produced on the XVIII century. Since then and to this day, its savoir fair rules have been passed down from generation to generation.

São Jorge Cheese (DOP)

This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th century, cheese production was introduced to the island, with cows brought over from the mainland.

São Jorge is the largest of Portuguese cheeses. It weighs from 8 up to 12 kg and it’s still made in the traditional farmhouse way from unpasteurized cow's milk. The maturation process is 1 - 3 months long and the result is a semi-firm to firm cheese with a yellowish color and small “eyes” reminiscent of fine English cheddar. The rind is hard, with a smooth surface and a dark yellow color, sometimes with chestnut-colored spots and coated with paraffin.

The aroma is strong, with a flavor both mild and bitter, becoming slightly spiced as it ages. São Jorge is incredibly versatile, lending its tangy, slightly peppery undertones well to sauces and being equally delicious served cubed into a salad or chunked and eaten with a crusty baguette.