Editorial Reviews:
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The Alentejo is an extensive region covering almost a third of Portugal. The boundary in the north is the River Tejo, and in the south, the hills of the Algarve. In the east, it shares a frontier with Spain, and in the west it opens onto the Atlantic Ocean. Essentially rural and sparsely populated, it offers a landscape that is uncommonly well conserved. Alentejan cheeses and wines are consolidating their fame. We are pleased to offer Queijo de Nisa, a raw ewes milk DOP (Certificate of Protected Origin) cheese. Made from the milk of Merino sheep, the milk is curdled after coagulation provoked by the thistle. Salting is done directly on the paste after it is formed into its disc shape. Nisa has a soft to half-hard paste with small eyes and a yellowish color. The flavor is robust, earthy, and a slightly acidulous in taste. Potuguese cheeses can be very rare finds in this country, so enjoy this simply on its own or with a fresh, crusty bread. This cheese is versatile and complements both red and white - pair with fresh, zippy Vinho Verde wines or jammy, fruity reds from the southern Alentejo. Made from unpasteurized sheep's milk. Photo depicts whole 2.1 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.
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