Queijo da Beira Baixa is a creamy, semihard sheep's milk cheese, the paste of which as many small holes, sometimes made with a little added goat's milk and having a peppery flavour. (PDO).
A creamy sheep's milk cheese. This is the most well known cheese produced in Portugal. The lid of this circular cheese is lifted off, revealing, when young, a buttery (amenteigado) tasty creamy paste similar to Brie. As it ages it becomes harder, drier (seco) and more pungent (PDO). Avoid cheeses sold as 'Tipo Serra' which means Serra-type, rather than the real thing.
A creamy sheep's milk cheese. This is the most well known cheese produced in Portugal. The lid of this circular cheese is lifted off, revealing, when young, a tasty creamy paste similar to Brie. As it ages it becomes harder and more pungent. The paste is buttery with tiny holes. (PDO). Avoid cheeses sold as 'Tipo Serra' which means Serra-type, rather than the real thing.
A creamy sheep's milk cheese at its best in Winter. This is the most well known cheese produced in Portugal. The lid of this circular cheese is lifted off, revealing, when young, a tasty creamy paste smiilar to Brie. This is from December to July. As it ages it becomes harder and more pungent.(PDO). Avoid cheeses sold as 'Tipo Serra' which means Serra-type, rather than the real thing.
A creamy sheep's milk cheese at its best in Winter. This is the most well known cheese produced in Portugal. The lid of this circular cheese is lifted off, revealing, when young, a tasty creamy paste smiilar to Brie. This is from December to July. As it ages it becomes harder and more pungent.(PDO). Avoid cheeses sold as 'Tipo Serra' which means Serra-type, rather than the real thing.
Queijo de Azeitão is a cylinder of semisoft cheese made with sheep's milk, similar to Serra or mountain cheese. It has a mild, creamy paste and a yellow rind. This cheese is at its best in winter and spring and contains 45% fat. It is made with vegetable rennet, curdled with thistle, so is suitable for vegetarian. It may be found weighing 200-250 g (7-9 oz). The top is removed and the cheese is served with a spoon but hardens as it ages. Affinage is usually 3-4 weeks. (PDO). Golden when fresh, this cheese has a sharp, tangy taste.
