When pondering traditional Portuguese delicacies, your mind might first wander to signature Portuguese dishes like bacalhau, sweet indulgences such as pastéis de nata, or rich Port wine. However, you might be surprised to learn that Portugal also boasts a diverse selection of cheeses that are well worth exploring. Here are our six picks for you to try.
Made with the milk of cows, sheep, and goats from different regions of the country and often crafted by hand for generations, there's a new, delicious experience waiting for you in Portugal!
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6 Must-Try Portuguese Cheeses for Your Next Visit to Portugal
Serra da Estrela cheese
Serra da Estrela (central Portugal)
sheep’s milk cheese
variety.
Queijo de Azeitão
Azeitão (near Lisbon)
sheep’s milk cheese
Also often compared to Serra da Estrela, Queijo de Azeitão is a smaller cheese with a slightly more intense, salty taste, accompanied by subtle herbaceous nuances. It possesses a semi-soft texture that turns creamy when well aged and features numerous small holes scattered throughout.
Queijo de São Jorge
The island of São Jorge, Azores.
cow’s milk cheese
century.
Nisa
Alentejo (south-east Portugal)
sheep’s milk cheese
Consumed when fresh or slightly dry, nisa has a firm, off-white or creamy appearance, a tender skin that dries out over time, and a distinct, occasionally spicy flavor with hints of a grassy undertone. It can be acquired in either a smaller or larger size, including those weighing over a kilogram.
Serpa
Alentejo
sheep's milk cheese
This is a popular cheese from Portugal that really adds a zing to your taste buds! Queijo Serpa, which is typically produced using a traditional method between February and June, has an extremely robust flavour matured over a 24-month period. During this time, the cheese receives regular brushings with olive oil infused with sweet paprika, resulting in its distinctive dark yellow hue.
Rabaçal
central Portugal, near Coimbra
goat's milk cheese, or blended (sheep and goat)
Originating from a combination of goat's milk or goat's and sheep's milk, this aged, hard or semi-hard cheese reaches its best between April and May. Characterized by its distinct, slightly herbal flavor, it is renowned for this unique taste. This distinct taste can be attributed to the wild grass that goats and sheep graze on, which is similar to wild thyme, giving the cheese its distinctive aroma.
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