Cheese of Azeitão.
The Cheese of Azeitão is a Portuguese cheese with protected designation of origin at European level.
It receives its name from the town where it was originally made: Azeitão, in the foothills of the Serra da Arrábida. It is currently produced in the sub-districts of Palmela, Sesimbra and Setubal, some 40km east of Lisbon.
ElaborationIt is a raw sheep cheese. It coagulates with vegetarian rennet, in particular thistle (Cynara cardunculus, L.). The aging period is a minimum of 60 days. It is wrapped in a white cloth which gives the cheese a rustic appearance. characteristics
Its average weight is 300g and has a cylindrical shape of 15cm high. The crust is light yellow and smooth, edible, slightly acidic and crunchy.
The paste is cream-colored and has small, scattered eyes, scarce or none. The texture is buttery. It is slightly spicy to taste. It is advisable to serve it at room temperature with rustic bread. Husband with a ruby port.
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