When considering Portuguese delicacies, you might initially think of classic Portuguese dishes such as bacalhau, sweet treats like pastéis de nata, or a fine Port wine. However, Portugal also offers an intriguing array of cheeses that are certainly worth exploring. Here are six recommendations for you to try.
From various regions of the country, often handmade for generations from cow’s, sheep’s and goat’s milk. A novel, and tasty way to discover Portugal!
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A Sampling of Six Portuguese Cheeses to Enjoy on Your Next Visit to Portugal
Serra da Estrela cheese
Mount Serra da Estrela (central Portugal)
sheep’s milk cheese
variety.
Queijo de Azeitão
Azeitão (near Lisbon)
sheep’s milk cheese
A cheese often compared to Serra da Estrela is Queijo de Azeitão, which has a distinct flavor profile and texture. Described as having a slightly more intense, salty taste and subtle herbal undertones, this cheese has a semi-soft texture that turns creamy when fully ripened, with small holes present throughout.
Queijo de São Jorge
Island of São Jorge, Azores
cow’s milk cheese
century.
Nisa
Alentejo (south-east Portugal)
sheep’s milk cheese
It is best to consume nisa while it is young or semi-wet. The end product has a firm white or yellow appearance, a soft outer layer that becomes hardened over time, and a distinct, sometimes spicy taste with a grassy flavor. It is available in various sizes, ranging from small to over one kilogram.
Serpa
Alentejo
sheep’s milk cheese
This is a Portuguese cheese that really enlivens the palate! Queijo Serpa, which is only produced traditionally between February and June, has a strong, pungent flavor developed over a two-year aging period. During this time, the cheese is often brushed with olive oil mixed with sweet paprika, which gives it its distinctive dark yellow appearance.
Rabaçal
central Portugal, near Coimbra
None provided
Made from goat’s milk or a combination of goat’s milk and sheep’s milk, this aged cheese, ranging from hard to semi-hard, reaches its peak between April and May. It is renowned for its distinctive original, herbaceous flavor. The reason for its distinctive taste? The wild grass that the goats and sheep feed on, which is similar to wild thyme, giving the cheese its distinct bouquet.
