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.

Requeijão Cheese

Requeijao is produced from whey, the residue of cheese production.
About 10% whole milk is added to the whey and the mixture is heated (hence the Italian name ricotta, meaning recooked), and skimmed. The skimmed thin cream is placed into round wicker baskets and drained. This produces the requeijao, literally "re-cheese", low in fat and according to local tradition, it may be served with honey, pumpkin jam, or merely sprinkled with sugar and cinnamon.The best known requeijao is from Serra da Estrela, followed by that from the Saloios region near Lisbon.