Azeitao
For Reference Only
Azeitão is a gourmet cheese made from unpasteurized sheep's milk that is produced at the foot of the Arrabida Mountains in Portugal.
Azeitão has a strong, earthy aroma. The paste is thick, soft, smooth and shiny. When the cheese is ripe it has a rich, creamy flavor with a sour-milk finish and a hint of flowers. Thistle flower is used instead of rennet. A ripe cheese will start to run at room temperature.
The older the cheese the harder and drier the paste will get and the intenser the flavor. The gourmet cheese is at its best when it is full, but still very rewarding when just over the top and flatter in form.
In order to comply with US FDA regulation for export to the USA the matu...
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Bica de queija
Sold out, expected delivery date unknown
Bica Cheese has a distinctive yet mild, buttery flavor and a satiny texture. Like most Portuguese cheeses, this gourmet cheese has a distinct flavor, slightly salty because its milk comes from animals that graze on land that sits by the sea.
We are confident that you will find this gourmet cheese delicious.
Bica Cheese is a raw farmhouse gourmet cheese from Portugal made from a blend of cow, goat, and sheep's milk.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days....
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Cabra transmontano D.O.P
For Reference Only
Queijo de Cabra Transmontana D.O.P is a Portuguese gourmet cheese. This hard cheese comes from the north-western part of Portugal and is made from the milk of the Serrana Negra goat. The milk is very rich in butterfat and protein.
After the Cabra Transmontano is formed, it is salted and allowed to age for a minimum of 60 days.
This lovely gourmet goat cheese is semi hard with a natural white rind with a firm, hard, slightly unctuous texture. Excellent for grating and as a table cheese....
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Evora
For Reference Only
Évora, or Queijo Évora is a Portuguese gourmet cheese with a yellowish color that becomes gloomy in contact with air, the raw sheep's milk cheese is cured and is presented hard or semihard, of smooth rind.
The paste is softer than the rind but has the same color and the rind; very light yellow.
The flavor is creamy, a little salty with fruity tones and an acidic finish. The older the taste the more sheepier the flavor becomes of this gourmet cheese.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days....
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Queijo de Cabra Transmontana
Sold out, expected delivery date unknown
Queijo de Cabra Transmontana D.O.P is a Portuguese gourmet cheese. This hard cheese comes from the north-western part of Portugal and is made from the milk of the Serrana Negra goat. The milk is very rich in butterfat and protein.
After the Cabra Transmontano is formed, it is salted and allowed to age for a minimum of 60 days.
This lovely gourmet goat cheese is semi hard with a natural white rind with a firm, hard, slightly unctuous texture. Excellent for grating and as a table cheese....
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San Jorge
Sold out, more expected soon
San Jorge is produced from the milk of cows in the Island of Are Jorge, in the Açores, Portugal
The maturation process is 1-3 months long and the result is a firm cheese with small 'eyes' and a yellowish color.
The rind is hard, with a smooth surface and a dark yellow color, sometimes with chestnut-colored spots and coated with paraffin.
The aroma and flavor is strong, clean and slightly spiced.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days....
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