|
| Cheese |
Region |
Milk/Maturation |
Characteristics |
| Alverca |
Ribatejo
|
Sheep and
cow
Fresh or mature |
Mild smell,
acid but with mild taste |
| Azeitão |
Setúbal
|
Sheep
Mature |
Acid smell
and taste |
| Castelo
Branco |
Beira Baixa
|
Sheep
Mature |
Strong,
spicy shell and taste |
| Évora |
Alentejo
|
Sheep
Mature |
Mild and
smooth taste |
| Niza |
Alentejo
|
Sheep and
goat
Medium maturation |
Acid smell,
acid and spicy taste |
| Rabaçal |
Beira Litoral
|
Sheep
Fresh or mature |
Acid smell,
milky and acid taste |
| Saloio |
Sintra, Mafra
|
Sheep
Fresh or mature |
Milky
taste |
| São Jorge |
Azores
|
Cow
Mature |
Strong acid,
spicy smell and taste |
| Serpa |
Alentejo
|
Sheep
Mature |
strong
shell, spicy taste, not acid |
| Serra |
Beira Alta
|
100% Sheep
Mature |
Smell and
taste "sui generis" |
Our Menu also includes...
Saloia Cheeseboard
Saloio, Alverca, Azeitão and Goat cheeses.
Shepherd's Cheeseboard
Serpa, Azeitão, Évora and Niza cheeses.
Alentejo Region Cheeseboard
Serpa, Évora and Niza and Goat cheeses.
Country Side Board
Serra, Azeitão, Évora, and São Jorge cheeses with chouriço (smoked sausage) from
Guarda city.
Farm's Board
Saloio, Serra and Goat cheeses, "chouriço" and patê.
|
