Available in half pound increments
Queijo de Nisa is the most recognized and appreciated cheese of the Alentejo. Cured, semi-hard and a color between white and yellow, of handicraft production, it is made with raw milk of ewes of the local Merina Branca breed, coagulated with thistle and follows a process of slow draining of the curd and subsequent maturation, done in three distinct phases, during 45 days. Pronounced flavor and slightly acidic taste, is greatly appreciated with bread or in smaller portions, as a snack. It goes especially well along with wines, a characteristic that led the American magazine "Wine Spectator" to consider it one of the 100 best cheeses in the world.
Raw Sheeps Milk - Product of Portugal