Portuguese cheese. Delight. Queijo Serra da Estrela.

Being a big cheese lover and always tasting it in every country I visit, I can confess I suspect that my passion about Portugal has most probably started with discovering hundreds of cheese types in this country..

Wherever you go, seaside or vineyards or mountains – every little village on your way would proudly offer to try some new, local, their ‘family’ product for your delight.

This is essentially a theme for non-ending dissertation, the Portuguese cheese.. Its variety, colours, preparation methods and specialities!

Right now I would just mention the ones I’ve tatted yesterday with some very special Alentejano wine of course..

Queijo Serra da  Estrela  - cheese of Serra da Estrela region – is considered as one of the best, a ‘king’ of Portuguese cheese.. Although the definition is very generic, there are literally hundreds of it – I’d highlight a few major varieties.

• Amanteigado – this cheese is not mature yet, quite buttery and a creamy texture, perfect, very gentle, could often be spicy too. Most often eaten with a spoon and packaged in linen.
• Meio-curado (semi-mature) – quite firm, could be cut, flavour varies from most delicate to rather strong sheep milk essence
• Curado (mature) – one year old, the creamy texture is kept, it’s flavour is pretty intense

Queijo Serra da Estrela produced in one of the highest areas of Portugal, one of the coldest as well. Local flora is quite unique and the cheeses inherit these herbs flavours, best to be accompanied by a fresh, warm bread!

Bom appetite!

* Queijo Serra da Estrela is produced only in the municipalities of Nelas, Mangualde, Celorico da Beira, Tondela, Gouveia, Penalva do Castelo, Fornos de Algodres and Carregal do Sal.