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   Home > PORTUGAL (SERRA DA ESTRELA) (4) Page 1  
 
Amarelo 2/3# (0Wx0H) - A semi-soft raw sheep or sheep/goat cheese from a region wedged between the flat Spanish plateau, the Alto Alentejo and the central mountain. Ours is a blend of milks. The cheese is slightly buttery, tangy with a strong but pleasant aroma and a slightly acidic finish. 2/3# Name: Amarelo 2/3#

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Gardunha 2/2# (0Wx0H) - This raw goat's milk cheese is produced in the area of the Castelo Branco, in cenral Portugal near the Spanish Frontier. This area is known for goat's milk cheeses, and this one is special. Like many Portuguese cheeses, production uses the thistle flower as the coagulant. The flavor is earthy and robust. 2/2# Name: Gardunha 2/2#

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Serpa D.O.P. 2/3# (486Wx212H) - Named for the town of the Baixo Alentejo, Serpa is produced according to traditional methods similar to those for Serra, but with Merino sheep's milk (the predominant breed in the Alentaejo) rather than the Bordaleira. Serpa is straw yellow in color with a stronger flavor and aroma than cheese from Beira (as in Amarelo). Serpa is creamy, but is also eaten when it is firmer. Thistle is used as the coagulant. 2/3# Name: Serpa D.O.P. 2/3#

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Serra da Estrela DOP (390Wx263H) - A cheese which dates back to the 12th century & is famous throughout the world for its unique character & intense flavor. This is a raw milk sheep cheese made with Bordalaira ewe’s milk and coagulated with thistle. Serra da Estrela is eaten in two styles – buttery & rich where it oozes once you cut into it, and more mature: more cohesive & firm, more pungent. 2/3# Name: Serra da Estrela DOP

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