Crafted raw milk cheeses are currently experiencing a renaissance in Portugal. Their tradition – spanning over centuries – which was threatened by standardised mass production, was protected by allocating ten certificates of origin in 1985. Only a few years ago, these cheeses were very difficult to get hold of, as they were at best offered on regional cheese markets or in the few fantastic charcutarias, the delicatessen of Lisbon. However, nowadays supermarket chains like Pingo Doce or Continente organise a Feira de Queijo – a cheese festival – in March, when quality and availability of these cheeses are at their peak. For two- to three weeks, up to 50 different raw-milk cheeses are offered, granting a very convenient and delicious insight into a unique world of cheese, where pure sheep’s milk cheeses enjoy the best reputation. All the different cheeses are of a very unique, home-made character, at the same time reflecting the very specific qualities of their individual regions of origin.
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Crafted raw milk cheeses are currently experiencing a renaissance in Portugal. Their tradition – spanning over centuries – which was threatened by standardised mass production, was protected by allocating ten certificates of origin in 1985. Only a few years ago, these cheeses were very difficult to get hold of, as they were at best offered on regional cheese markets or in the few fantastic charcutarias, the delicatessen of Lisbon. However, nowadays supermarket chains like Pingo Doce or Continente organise a Feira de Queijo – a cheese festival – in March, when quality and availability of these cheeses are at their peak. For two- to three weeks, up to 50 different raw-milk cheeses are offered, granting a very convenient and delicious insight into a unique world of cheese, where pure sheep’s milk cheeses enjoy the best reputation. All the different cheeses are of a very unique, home-made character, at the same time reflecting the very specific qualities of their individual regions of origin.