The 6 best Portuguese cheeses to enjoy without moderation

When considering traditional Portuguese cuisine, you might initially think of popular dishes like bacalhau, sweet pastries like pastéis de nata, or a fine glass of Port wine. However, it's worth noting that Portugal also boasts a diverse array of artisanal cheeses. Here are six recommended varieties to explore.

From various parts of the country, often crafted by hand, these products originate from the milk of cows, sheep, and goats, passed down for generations. A novel and delectable way to experience Portugal!

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6. Serra da Estrela: This cheese is produced from cow's milk and is characterized by its smooth texture and rich, slightly sharp flavor, which rescues traditional manufacture from entire province.

Serra da Estrela cheese.

The Serra da Estrela mountain range is located in central Portugal.

sheep’s milk cheese

variety.

Queijo de Azeitão

Azeitão (near Lisbon)

sheep’s milk cheese

Identical to Serra da Estrela, Queijo de Azeitão is a smaller cheese with a somewhat more pronounced, salty flavor, accompanied by delicate herbaceous undertones. It has a semi-soft texture, which becomes rich and creamy when fully ripened, with numerous small holes scattered throughout.

Queijo de São Jorge

Located in the North Atlantic Ocean, the island of São Jorge is part of the Azores archipelago.

cow’s milk cheese

century.

Nisa

Alentejo (south-east Portugal)

sheep’s milk cheese

Nisa tastes best when it is fresh or slightly dry. It has a firm exterior that is white or yellow in color. Over time, the skin becomes hard. The flavor is strong and sometimes slightly spicy, with a hint of grass. It is available in various sizes, ranging from small to over one kilo.

Serpa

Alentejo

sheep's milk cheese

Here's a Portuguese cheese that really perks up the palate! Queijo Serpa, only made in the traditional way between February and June, has an intense, pungent flavor developed over a two-year aging period. During that time, the cheese is often brushed with olive oil mixed with sweet paprika, which gives it its distinctive dark yellow color.

Rabaçal

central Portugal, near Coimbra

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This aged, hard or semi-hard cheese, made from goat's milk or a mixture of sheep's and goat's milk, reaches its peak season between April and May. It is renowned for its original, somewhat herbaceous flavor. The explanation for this distinct taste? The region's wild grass, which is similar to wild thyme, the forage that goats and sheep graze on, imparting the cheese with its characteristic bouquet.

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