Queijos de Portugal/Cheeses of Portugal

[Rouxinol]

I'll start off with my favorite of all.

Queijo de Azeitão (DOP)

This concentrated round of sheep's milk cheese from Portugal is an earthy, tangy, creamy treat. Made with cardoon thistle rather than traditional animal rennet, Azeitão is named for the village where it was born in the foothills of the Serra da Arribida mountain range in Portugal. The pastures where the sheep of Azeitão graze are lush and covered in herbaceous scrub which gives the milk its characteristic rich flavor. Molded in cloth, Azeitão has a rustic appearance that adds to its romance. The texture ranges from soft and unctuous to firm and chewy. We like to cut open its top and scoop its yellow cream onto slabs of nutty bread. Recently Azeitão was awarded name-protection (Denominação de Origem certification, DOP) which elevates its stature in Portugal and abroad. If you have never tasted Portuguese cheese before, this is a great starting place! One piece weighs approximately 8 ounces.

http://www.saboresdeazeitao.com/queijos/index.htm

[Rouxinol]

Another favorite of mine.

Queijo de São Jorge (DOP)

Its vast green fields are grazed by the countless cows that provide the milk for the island’s traditional dairy industry, in which the art of cheese making dates back to the 16th century, possibly as a result of the influence of the Flemish settlers who established themselves there.

Considered to be the best cheese in the Azores, the cheese from the island of São Jorge has gradually gained an important international reputation and is now exported to several countries, where it is greatly appreciated for the spicy flavour that it acquires over time, making it a most tasty snack. Consisting of a hard or semi-hard paste, between 7 and 12 kilos in weight and with a powerful aroma, the cheese of São Jorge is a delight for all of its many appreciators, who frequently also use it for cooking purposes, in dishes that range from the most simple to the most sophisticated.
It is cured for several months in rooms that are kept at a constant temperature and its manufacturing process still follows the traditional artisanal methods and the same initial formula. It is made at small farms dotted all over this island, which is yet another excellent reason for travelling to all of the island’s main viewpoints.

http://www.visitportugal.com

[Sikeliot]

(http://www.saboresdeazeitao.com/queijos/index.htm)





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My mother and I love it too

[Damião de Góis]

I mostly eat "queijo-flamengo"

[Rouxinol]

Queijo da Serra (DOP)

Serra da Estrela (Queijo Serra da Estrela) is a cheese from the cold and mountainous region of Serra da Estrela in Portugal, which has been granted PDO status in the European Union.[1] Its production has very rigorous rules and is limited to the region consisting of the municipalities of Seia, Nelas, Mangualde, Celorico da Beira, Tondela, Gouveia, Penalva do Castelo, Fornos de Algodres and Carregal do Sal.

It is made from sheep's milk, mostly during the months of November to March. Its maturation period has specific norms and must last thirty days at least. The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older. It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it. Its particular qualities result from slow draining of curdled raw sheep's milk which has been coagulated by using local Cynara cadunculus thistle rather than rennet.

The cheese is formed into a somewhat irregular wheel with slightly bulging sides and upper surface. It typically has a soft well-formed rind, smooth and thin with a uniform straw-yellow colour, and is traditionally bound in cloth.

http://en.wikipedia.org/wiki/Serra_da_Estrela_cheese





I especially like to combine it with banana.

[Atlantic Islander]

Another favorite of mine.

Queijo de São Jorge (DOP)

Its vast green fields are grazed by the countless cows that provide the milk for the island’s traditional dairy industry, in which the art of cheese making dates back to the 16th century, possibly as a result of the influence of the Flemish settlers who established themselves there.

Considered to be the best cheese in the Azores, the cheese from the island of São Jorge has gradually gained an important international reputation and is now exported to several countries, where it is greatly appreciated for the spicy flavour that it acquires over time, making it a most tasty snack. Consisting of a hard or semi-hard paste, between 7 and 12 kilos in weight and with a powerful aroma, the cheese of São Jorge is a delight for all of its many appreciators, who frequently also use it for cooking purposes, in dishes that range from the most simple to the most sophisticated.
It is cured for several months in rooms that are kept at a constant temperature and its manufacturing process still follows the traditional artisanal methods and the same initial formula. It is made at small farms dotted all over this island, which is yet another excellent reason for travelling to all of the island’s main viewpoints.

http://www.visitportugal.com

The only kind I eat.

[Rouxinol]

The only kind I eat.

Do they sell it over there widely or only in more specialized places?

[Atlantic Islander]

Do they sell it over there widely or only in more specialized places?

Usually in small family run shops. My grandfather won't buy anything else, a small wedge is about $15, so it's not cheap either.

[Vasconcelos]

Usually in small family run shops. My grandfather won't buy anything else, a small wedge is about $15, so it's not cheap either.

How much does it weight (roughly)?

[Atlantic Islander]

How much does it weight (roughly)?

I have no idea, but it's just a small wedge from a big block of it.