Ribafria Cheese

Ribafria is a wonderfully zesty gourmet cheese produced in Torres Vedras. This aged semi-hard goat’s milk cheese is literally encrusted in black peppercorns for a flavor that is piquant and pungent. Produced in Torres Vedras, Ribafria is rather spicy and makes an assertive statement on the palate and is better if you rub the peppercorns off before serving.The cheese is excellent when paired with a strong red wine or portuguese marmelada sweet (quince paste) for a pleasant contrast.

Saloio Cheese

A small unsalted firm fresh cheese, always served in the cylindrical molds (cinchos) used in making it, about 5 cm in diameter and 6 cm high. This cheese is often served as an appetizer with a little salt.
In some restaurants in and around Lisbon, it is usual to offer these cheeses as an hors d'oeuvre. They're produced in the region between Lisbon and Sintra and can also be found cured.

In the old days, farm wives from around the capital would go door to door two or three times a week to sell their products which they transported in attractive rattan baskets with two flap lids.

Toledo Cheese

This is a semi hard consistency cheese made from a blend of cow, sheep and goat's milk. The rind is rubbed in paprika, creating a colorful rustic appearance and an ever-so-slight peppery edge. The cheese itself is mild with a creamy consistency, sweet and grassy and has a full finish.

It is produced in Torres Vedras in the Estremadura region (north of Lisbon), know for it's traditional Carnival and coast line like Santa Cruz spot.