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Cheese |
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Queijo da Serra |
Well-known cheese made from ewe`s milk and produced
in the mountainous region of Serra da Estrela (between the months of
November and March).This cheese has its own unmistakable aroma and
flavour, and depending on its degree of ripeness may be either soft and
buttery or semi-hard.
According to some historians, the Queijo da Serra is a direct
ancestor of the Queijo de Serpa (from the Alentejo) and
the Queijo de Azeitão (from the region close to Setúbal).
Both of these are produced in smaller sizes, but they have a similar
consistency and texture. |
| Queijo de
Castelo Branco |
From the Beiras region is the also referred to as
cabreiro (goat`s cheese) and has a very strong aroma and
flavour. |
| Queijos saloios |
Amongst the cheeses that are best eaten when still
soft, perhaps the most common are the small-sized queijos saloios
(from the region round Lisbon, such as those from Alverca, Alcobaça and
Rio Maior). These cheeses actually descended from the queijo de
Tomar, which can also be eaten when hard, or even after being
preserved for a while in olive-oil, which gives the cheese a very
distinctive flavour. |
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Queijo Rabaçal |
This cheese is made from ewe`s milk, which is also
sometimes mixed with goat`s milk. It has a larger size than most cheeses
and is best eaten when still soft or semi-hard. From the region of Ansião
and Penela, close to Coimbra. |
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Queijos de Niza |
From the Alentejo, there are the Queijos de
Niza (made from ewe`s and goat`s milk). These are hard handmade
cheeses, yellowish-white in colour, with an oily texture, a strong aroma
and a slightly acid taste. There are also the queijos de Évora,
made from ewe`s milk, which are small in size and famous for their strong,
spicy flavour. |
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Queijo da Ilha |
The Queijo da Ilha, made from
cow`s milk and produced on the island of São Jorge in the Azores, is a
cheese that normally comes in very large blocks, sometimes weighing as
much as 5 to 7 kilos. It is a cured cheese, with a firm consistency,
yellowish in colour, hard or semi-hard, with a strong aroma and a sharp,
slightly spicy taste. Another typical cheese from the archipelago is the
Queijo do Pico, a handmade cheese made from cow`s milk
and round in shape. |
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