Portugal is known for its rich history, scenic landscapes and a culinary tradition that is deeply tied to its land. While this Iberian nation may not be the first you think of when it comes to cheese destinations, its cheeses offers unique flavours and textures. In this post, I will dive into the world of Portuguese cheeses, exploring their rich history and the regions that make them.
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The tradition of cheesemaking in Portugal
Cheesemaking in Portugal has a history that spans centuries. Portugal’s varied geography, from rolling hills to rugged mountains, creates ideal conditions for raising sheep, goats and cows. These animals provide the milk that serves as the foundation for many of the country’s iconic cheeses. Over time, these ideal conditions, combined with traditional methods passed down through generations, have given Portuguese cheese its distinctive flavour and texture.
More than just food, cheese in Portugal represents culture and heritage. Many cheeses are still produced using age-old methods. In fact, some of them even enjoy protected PDO status, meaning they must be made in specific regions and in traditional ways. This ensures that the essence of Portuguese cheesemaking remains intact.
Regional differences in Portuguese cheeses
Portugal’s varied geography plays a crucial role in the wide range of cheeses produced across the country. Each region offers its own unique climate, terrain, and livestock, all of which contribute to the distinctive characteristics of its cheeses.
- Serra da Estrela: The mountainous region of Serra da Estrela is renowned for its soft, creamy cheeses made from sheep’s milk, such as Serra da Estrela. The high altitude and cooler climate create ideal conditions for producing these buttery cheeses.
- Alentejo: In contrast, the Alentejo region’s hot, dry climate and rolling plains give rise to firmer, more robust cheeses like Queijo de Nisa and Serpa. These cheeses tend to have stronger, earthier flavours, reflecting the rugged nature of the region.
- The Azores: The lush pastures of the Azores, particularly on São Jorge and Pico, provide perfect grazing for cows. This region produces cow’s milk cheeses like São Jorge and Pico cheese, which offer mild to tangy flavours that mirror the richness of the land.
- Trás-os-Montes: Finally, the northern region of Trás-os-Montes, with its rugged terrain and cooler climate, is famous for producing goat’s milk cheeses like Transmontano. These cheeses have a bold, strong flavour, reflecting the hardy conditions of the region.
Must-try Portuguese cheeses when visiting Portugal
Portugal boasts a wide variety of cheeses, each with its own distinct character. Whether you prefer soft, creamy cheeses or firm, aged varieties, there is a cheese for you here.
Let’s explore some of the most well-known cheeses from the country.
1. Serra da Estrela
First on the list is Serra da Estrela, arguably the most famous Portuguese cheese. It originates from the mountainous region of Serra da Estrela in central Portugal. Made from the milk of sheep raised in these mountains, this cheese has a soft, buttery texture and rich, creamy flavour.
What sets Serra da Estrela apart is how you serve it. Instead of slicing it, you scoop out the soft interior with a spoon while keeping the rind intact. The complex flavour offers a slight tang with earthy undertones. Usually enjoyed with bread or crackers, this cheese truly shines when its rich flavour takes centre stage.
Unlike most cheeses, Serra da Estrela uses thistle flowers, not animal rennet, to coagulate the milk. This traditional process gives the cheese its distinct texture and unique taste.
2. Queijo de Azeitão DOP
Queijo de Azeitão is another popular cheese, coming from the Azeitão region near Lisbon. Like Serra da Estrela, it is made from sheep’s milk and uses thistle flowers to coagulate the milk.
This semi-soft cheese has a stronger flavour than Serra da Estrela, offering a creamy, almost gooey texture with a salty, tangy bite. Typically aged for 20 to 40 days, Azeitão develops a bold and dynamic flavour that local cheese lovers adore.
3. Queijo São Jorge
Next, we move to the Azores, a group of islands in the Atlantic Ocean, where Queijo São Jorge calls home. This cow’s milk cheese hails from the island of São Jorge. Celebrated for its firm texture and nutty, slightly spicy flavour, this hard cheese is perfect for those who enjoy bolder tastes.
São Jorge cheese, often compared to Cheddar, has a crumbly texture and a tangy, intense flavour that strengthens as it ages. Typically aged for 3 to 12 months, this cheese offers a robust and distinctive taste that appeals to many.
4. Queijo de Nisa DOP
Moving to the Alentejo region, Queijo de Nisa is a firm raw ewe’s milk cheese. It stands out for its slightly acidic flavour and yellowish colour. With a strong, almost pungent aroma, it attracts attention even before you take your first bite.
Queijo de Nisa typically ages for several months, allowing it to develop a pronounced, tangy taste. Earthy undertones, hinting at the sheep’s diet of wild grasses and herbs, make this cheese perfect for pairing with strong red wines.
5. Queijo Rabaçal DOP
Next, Queijo Rabaçal, from the Rabaçal region, is made using a blend of sheep’s and goat’s milk. This semi-soft cheese offers a unique combination of flavours. The sweetness of the sheep’s milk balances out the tangy sharpness of the goat’s milk, resulting in a mild yet flavourful cheese.
Aged for about 20 to 30 days, this cheese offers a delightful balance between freshness and complexity. Its smooth texture and nuanced taste make it a favourite for cheese lovers looking for something unique.
6. Queijo do Pico
From the island of Pico in the Azores, Queijo do Pico is a semi-soft cow’s milk cheese. Its pale yellow colour and mild, slightly tangy flavour make it a delight for those who prefer more subtle cheeses. With a smooth, buttery texture, Pico cheese is usually aged for around 20 days, resulting in a fresh, clean taste.
The cows on the island graze on lush pastures, and this is reflected in the cheese’s rich flavour. Queijo do Pico pairs wonderfully with bread or salads, allowing its delicate taste to shine through.
7. Queijo Serpa DOP
Another exceptional cheese from the Alentejo region is Queijo Serpa. Made from raw sheep’s milk, Serpa is soft and creamy with a tangy flavour that intensifies as it matures. One unique feature of Serpa is its rind, which is rubbed with olive oil during the ageing process. This gives the cheese a distinct aroma and adds to its flavour profile.
Serpa is aged for at least 30 days but can be aged for longer to intensify its taste. This cheese holds a Denomination of Origin (DOP) status, meaning it must be produced in the Serpa region using traditional methods.
8. Queijo de Évora
Queijo de Évora is another cheese from the Alentejo region. Made from raw sheep’s milk, this cheese is semi-hard and has a crumbly texture. It is typically aged for several months, which gives it a strong, spicy flavour.
This cheese has a deep, earthy flavour with hints of nuts and spices. As a result, it pairs well with robust wines and is often served as an appetiser or as part of a cheese board.
9. Queijo de Cabra Transmontano
Last but not least, Queijo de Cabra Transmontano comes from the Trás-os-Montes region in northern Portugal. Made from goat’s milk, this firm cheese has a rich, tangy flavour that only intensifies with time. Typically aged for around 60 days, it offers a bold, almost spicy taste that appeals to those who enjoy more intense cheeses.
This cheese is often paired with bread or honey, balancing out its spiciness with sweetness, making it a delightful addition to any cheese board.
Pairing Portuguese cheeses
Portuguese cheeses are versatile and pair beautifully with a variety of foods and drinks. Whether you’re preparing a snack or serving a meal, here are some delicious ways to enjoy these cheeses.
- With Bread and Olive Oil: A classic way to enjoy Portuguese cheese is with fresh bread and a drizzle of olive oil. The bread complements the rich flavours, while the olive oil adds a hint of fruitiness that enhances the overall taste.
- With Wine: Portuguese cheeses pair excellently with wine. Soft, creamy cheeses like Serra da Estrela or Azeitão go well with crisp white wines or light reds. On the other hand, robust cheeses like São Jorge or Queijo Serpa are best enjoyed with full-bodied red wines that can stand up to their strong flavours.
- With Fruit and Nuts: Another delightful pairing is cheese with fresh fruit and nuts. The sweetness of fruit like figs or grapes contrasts nicely with the rich, creamy texture of the cheese, while nuts like almonds add a crunchy element. Try pairing Queijo de Cabra Transmontano with honey for an extra layer of flavour.
The future of Portuguese cheese
While rooted in tradition, Portuguese cheesemaking is also evolving. In recent years, artisanal and small-batch cheese production has grown in popularity. Many cheesemakers are turning to organic farming practices, using milk from animals raised on pesticide-free pastures. This focus on sustainability is helping preserve the natural beauty of Portugal’s landscapes.
Additionally, more Portuguese cheeses are making their way into international markets. Once largely unknown outside Portugal, these cheeses are now being exported to Europe, North America and beyond. This global interest is introducing people around the world to the unique tastes and textures of Portuguese cheese.
Conclusion
Without a doubt, Portuguese cheeses offer a rich array of flavours and textures that reflect the country’s diverse regions and deep-rooted culinary traditions. Whether you prefer your cheese soft and creamy or bold and tangy, there is a Portuguese cheese for you!
As you explore the world of Portuguese cheese, take the time to appreciate the care and craftsmanship that goes into each cheese. Whether you’re enjoying a slice of Serra da Estrela on fresh bread or savouring the strong flavour of Queijo São Jorge, you’re tasting a piece of Portugal’s rich culinary history.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
