Portugal has over a dozen officially recognized regional cheeses, many with DOP protection —Denominação de Origem Protegida—which safeguards their identity, place of origin, and traditional methods.
Most are made with raw milk and traditional techniques—thickened with thistle instead of animal rennet, turned and aged by hand. These aren’t mass-market cheeses. They’re small-batch, often seasonal, and shaped as much by weather as by recipe.
There’s São Miguel, aged on one of the Açores islands where cows graze on salty grass from the volcanic earth. Serra da Estrela, spoon-soft and earthy, made from sheep’s milk and thistle rennet. Nisa from Alentejo is buttery and mellow. Rabaçal, from the Beiras, which is as sharp as it is rustic. Each cheese is a reflection of Portugal’s landscape.
Cheese in Portugal isn’t just about flavor—it’s about place. The altitude of a mountain pasture. The scent of wild herbs. The way a cellar keeps the humidity just right. Each cheese is a kind of memory. You’ll find them in village markets, city restaurants, countryside inns, and on tables across the country. They show up at the start of a meal or the end of it, paired with fig jam, pumpkin preserves, fresh bread, or wine. Some are cut with a knife. Some with a spoon. Some you tear apart and pass around. No two wheels are the same, and that’s the beauty of it.
The tradition of Portuguese cheesemaking has positioned Portugal among the world’s great cheese producers. It’s unforgettable once tasted.If you’re in the U.S., you don’t have to cross the ocean to experience it. Explore our curated selection of Portuguese cheeses at WorldClass.com and bring a taste of Portugal home.
Discover Portuguese cheeses at Worldclass.com
