In a country of mountains and good pasture and cattle lands, cheese is an important part of the Portuguese economic and gastronomic culture. . Portugal currently produces more than 13 PDO (Protected Designation of Origin) state cheeses, a unique exquisite selection of sheep, cow and goat milk.
And while the textures, flavors and shapes may vary from region to region, the country's cheese traditions remain consistent. Trade secrets have been passed down from generation to generation, and to this day, many cheeses are still made by hand.
The most popular Portuguese cheese, the «Queijo da Serra », It is a sheep cheese, made in the Serra da Estrela region, where the highest peak in Portugal is located. Its smooth consistency and delicate flavor are very comparable to the best Bries.
You should also try the delicious creamy cheeses from Azeitão, especially popular in spring, highlighting the "Serpa" from Alentejo, sweet and unctuous when fresh, and stronger and after drying for one or two years of aging in a cool environment.
Unless you prefer «cabreiro», a strong goat cheese, or «Queijo da Ilha», an extraordinary cheese from the Azores Islands that is also used grated (like Parmesan) in many regional dishes.
