The Portuguese cheese tradition is rich and diverse, reflecting the country’s cultural heritage and variety of regional influences. Between mountains, valleys, plains and plateaus, it is impossible to talk about Portugal without mentioning its emblematic and traditional cheeses, from creamy sheep’s cheeses to cured cow and goat cheeses.
Cheese production is an ancient practice that dates back to the times of Roman occupation and has evolved over the centuries, incorporating local techniques and traditions.
Cheeses produced in Portugal are often made from raw milk, preserving the distinct organoleptic characteristics and artisanal authenticity of these products. This approach values local biodiversity and the diversity of indigenous breeds, promoting the conservation of traditional agricultural ecosystems. Many Portuguese producers use vegetable rennet from the thistle flower in the production of cheese, a practice that also contributes to a more sustainable production system, avoiding the use of rennet of animal origin.
Sustainability in cheese production is fundamental for the preservation of Portuguese gastronomic heritage, as well as for the conservation of natural resources and the promotion of a more sustainable diet. By valuing locally produced cheeses, we are contributing to the preservation of culinary traditions, the protection of the environment and the strengthening of rural communities.
Here are some of the many Portuguese cheeses:
SERRA DA ESTRELA CHEESE
One of the most famous Portuguese cheeses is Queijo da Serra da Estrela. Made from Bordaleira sheep’s milk, this cheese has a creamy texture and an intense flavor. Serra da Estrela, the highest mountain range in mainland Portugal, provides the ideal conditions for the production of this cheese. A slice of rye bread and some Serra da Estrela Cheese is a perfect combination.
• Origin: Serra da Estrela region
• Type: Semi-hard to soft cheese
• Taste: rich, buttery and slightly spicy
• Texture: Creamy and smooth with a distinct creamy interior
• Details: Made with sheep’s milk and aged in natural cellars, this cheese is often considered the most famous in Portugal.
• Consumption: Serra da Estrela Cheese can be enjoyed in various ways, whether in slices, in sandwiches or as part of a cheese board. It is also common to serve it with bread, marmalade, or accompany it with a good wine.
• Protected Designation of Origin (DOP): Serra da Estrela Cheese has Protected Designation of Origin (DOP) status, which guarantees that the cheese is produced in a specific region and follows traditional methods that ensure its quality and authenticity.
In summary, Serra da Estrela Cheese is more than a cheese; is a product that represents the cultural heritage and passion for artisanal cheese production in Portugal.
AZEITÃO CHEESE
Azeitão Cheese is another notable cheese. Produced in the Azeitão region, near Lisbon, this sheep’s cheese has a semi-soft texture and a slightly acidic flavor. Its production follows traditional methods, and is often enjoyed as a starter or dessert, accompanied by a good red wine.
• Origin: Azeitão region, near Lisbon
• Type: Semi-soft cheese
• Taste: Smooth, slightly spicy and buttery
• Texture: Creamy with smooth skin
• Details: Made with sheep’s milk and often enjoyed as a spread.
• Consumption: Azeitão Cheese is ideal for consumption as an aperitif or on cheese boards. It can be served with bread, fruit, or even accompanied by wine and jams.
• Protected Designation of Origin (DOP): Azeitão Cheese has Protected Designation of Origin (DOP) status, which guarantees that the cheese is produced according to traditional methods and in a specific geographic area. This ensures the quality and authenticity of the product.
In summary, Queijo de Azeitão is a smooth and creamy cheese that reflects Portugal’s rich cultural heritage. Its artisanal production and delicate flavor make it a favorite among cheese lovers and an important part of the country’s gastronomic tradition.
SÃO JORGE CHEESE
Originating from the island of São Jorge, in the Azores, Queijo de São Jorge is a cured cow’s cheese, with a strong and spicy flavor. The island of São Jorge, with its green pastures and mild climate, offers the perfect conditions for the production of this cheese. It is ideal to accompany with rustic bread and wine.
• Origin: São Jorge Island, Azores
• Type: Hard cheese
• Taste: Sharp, spicy and slightly nutty
• Texture: Firm with a slightly crumbly texture
• Details: Made with cow’s milk and aged for several months, it is a staple in Portuguese cuisine
• Consumption: São Jorge Cheese is widely appreciated as a table cheese and is served in slices or as part of a cheese board. It can also be used in Portuguese cuisine, such as gratins, rice dishes and pasta.
• Protected Designation of Origin (DOP): São Jorge Cheese has Protected Designation of Origin (DOP) status, which ensures that the cheese is produced according to traditional methods and within the specific geographical area, guaranteeing authenticity and quality of the product.
In summary, Queijo São Jorge is a robust and spicy cheese that reflects the cultural heritage and traditions of São Jorge Island and the Azores. Its intense flavor and unique texture make it a distinct and highly valued product.
NISA CHEESE
Nisa Cheese, from the Alentejo region, is a sheep’s cheese with a delicate flavor and semi-hard texture. This cheese is produced with raw sheep’s milk, and its aging process can vary between 45 days and 6 months. Combined with fresh fruit, it is a true delicacy.
• Origin: Nisa region
• Type: Semi-hard cheese
• Taste: Smooth, buttery, with a slightly spicy undertone
• Texture: Firm and smooth
• Details: Made with sheep’s milk and often enjoyed with bread or wine.
• Consumption: Nisa Cheese is widely appreciated as a table cheese. It can be served in slices or pieces, accompanied by bread, olives, and wine. It is also often included on cheese boards and appetizers.
• Protected Designation of Origin (DOP): Nisa Cheese does not currently have PDO certification, but production is regulated by standards that aim to preserve the tradition and quality of the product.
In summary, Queijo de Nisa is a traditional Portuguese cheese with a rich cultural heritage and characteristic flavor. Its artisanal production method and its distinct qualities make it an important element of Portuguese gastronomy.