Cow, goat, sheep or a mixture of milks. Cured, creamy, hard, strong or soft, the characteristics of Portuguese cheeses are as diverse as the ways in which they are produced. Cheese is an authentic symbol of Portugal's gastronomic richness and diversity, reflecting the traditions, climate and culture of each region.
Made from cow, sheep and goat's milk, Portuguese cheeses vary widely in taste and texture. From the creamy and intense Queijo da Serra da Estrela, produced with sheep's milk in the mountains of Beira, to the firm and spicy Queijo São Jorge, from the Azores islands, each variety reflects the unique terroir of its origin. Present on Portuguese tables, cheeses are often served on boards accompanied by sausages, rustic breads and regional wines. The production of these cheeses balances tradition and innovation, with many producers maintaining artisanal techniques while others adopt new approaches. This combination ensures that the quality and diversity of Portuguese cheeses continue to surprise and delight palates around the world. Portuguese cheeses are still a well-kept secret in Europe, since due to the use of artisanal techniques, their commercialization is somewhat limited, however, many have Protected Designation of Origin (PDO).
Get to know some of our cheeses:
- Serra da Estrela cheese: This sheep's milk cheese is known for its delicate flavour and extremely creamy consistency, with an intense and striking aroma. It is so soft that it often melts on the spoon, making it perfect for spreading on bread, toast or traditional cornbread. Ideal served with a good red wine, it can be eaten both as a starter and as a dessert. This cheese was considered one of the best cheeses in the world, ranking 5th on the list.
- Queijo de Azeitão: Also creamy, this cheese is produced from sheep's milk and curdled with thistle flowers, resulting in a smooth texture and a lighter flavour compared to Queijo da Serra. It has a balance of spicy, salty and slightly acidic notes. To harmonize, choose a young, refreshing white wine, a fruity rosé or even a sparkling wine.
- Queijo de Nisa: Produced in the Alentejo region with sheep's milk, this semi-hard cheese has a yellowish-white colour and an intense aroma. Its flavour is marked by a slight acidity, making it perfect for enjoying with good Alentejo bread, highlighting its unique characteristics. This cheese pairs perfectly with fig or blueberry jam and Port wine.
- São Jorge Cheese: Originally from the Azores, this hard or semi-hard mature cheese is renowned for its distinctive flavour and firm texture. With a yellowish colour and a slightly dry touch, it pairs very well with a full-bodied red wine, elevating the sensory experience. Perfect sliced thinly and served with bread or dried fruit.
Find out about these and other options from your sales representative!