Portugal is recognized worldwide for the excellence of its cuisine and one of the main factors is its cheese. Get to know the 3 best cheeses in Portugal.
Azeitão cheese is a cheese Portuguese sheep, originating from the region of Azeitão, in Setubal district. It is a protected designation of origin according to European Union standards. It is produced in the municipalities of Setúbal, Palmela and Sesimbra.
Azeitão cheeses have a cylindrical shape, about 8 cm in diameter and 5 cm high. They have a thin yellowish soft shell. Its weight can vary between 100 and 250 g. They go through a 20-day healing period and are commonly sold wrapped in parchment paper. Its paste is soft, having an aroma and flavor that are somewhat similar to those of Serra cheese.
Serra da Estrela cheese dates back to the 19th century. XII is the oldest of the most famous Portuguese cheeses in the world. It was present at the royal tables and was even evoked by Gil Vicente in the 19th century. XVI.
Serra da Estrela serves as pasture for the sheep of the Serra da Estrela or Churra Mondegueira breeds, which are considered to have the best dairy aptitude. For the cheese to reach the desired quality must always be made the same milking. Nowadays cheese making and its ritual are done in a traditional way, like hundreds of years ago.
Évora cheese is a Portuguese cheese from the city of Évora, in the Alentejo region. It is a protected designation of origin according to European Union standards.
Made with sheep’s milk, it is a hard, semi-hard, yellowish-aged cheese that darkens on contact with the air, with a slightly sour and slightly spicy flavor. The crust may be smooth or a little rough. Its production involves the coagulation of raw milk, after which the curds are depleted using the action of the thistle.