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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.
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.
This one is an aged goat wheel, its rind rubbed with olive oil and paprika, giving it a handsome, ruddy appearance. One of the cheeses that proves you don't have to be strong to be nuanced and delicious: fairly gentle, it's woodsy, rustic, and nutty, with a light smoky note from the paprika and a sweet tang at the end, fading into a clean finish. Pasteurized. It may also be found attractively packaged in a wooden crate.
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.
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.
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.
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.
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.
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.
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.
