Let’s be honest : when people think of Portugal, they think first of wine, bacalhau, pastéis de nata… but rarely of cheese… And yet ! This small country hides a cheese-making heritage of incredible richness. From the mountains of Serra da Estrela to the islands of the Azores, each region has its own creamy, intense or matured gem, best enjoyed with a glass of local wine (of course). By the way, did you know that Portugal won the World Cheese Awards 2024 ? So today, let’s put down the board, grab a knife, and set off on a gourmet (and cheesy) journey through Portugal… the most melting adventure of all !

Serra da Estrela, the creamy king of the mountains

Let’s start with the noblest : the Queijo da Serra da Estrela, the true king of Portuguese cheeses ! Born in the heart of the country, among the snowy peaks of the Serra da Estrela mountains, this sheep’s milk cheese is a national monument (and not just figuratively speaking).

Its particularity ? It’s curdled not with animal rennet, but with a wild thistle flower, yes, an ancestral technique that gives it that unique, slightly herbal and terribly addictive flavour ! When you cut it open, the soft heart slowly escapes… And here, beware, it’s a test of willpower. Because you have to wait a little before diving in with your spoon (yes yes, you can really eat it with a spoon, it’s not a metaphor !).
I discovered Queijo da Serra by going directly to the source (they told me it was good, I just wanted to verify it myself !), in a small cheese shop high up in the mountains (a few metres from the ski slopes), and honestly, it was an experience in itself (with the snowy scenery and all, it was even better). Savoury, creamy… it’s the kind of culinary experience that reconciles you with winter.

Azeitão, small but mighty

Just a few kilometres from Lisbon, between hills and vineyards, hides another treasure : Queijo de Azeitão. Small, round, and perfectly soft, this raw sheep’s milk cheese is a wonder of character. It’s also curdled with thistle flower, like its big cousin from Serra da Estrela, but it has a denser, finer texture and a stronger flavour.

People often say it’s “the cheese for those who aren’t afraid of flavour”, and it’s true. The ritual is always the same : you gently remove the top crust, dip your spoon, and spread it generously over a slice of warm bread (the word moderation simply doesn’t exist here, sorry !). Queijo de Azeitão is also one of the few Portuguese cheeses with a protected designation of origin. Local producers still make it by hand, in workshops that smell of warm milk and hay. And honestly, if you pass through the region, stop. Even a camembert lover would be convinced.

São Jorge, the soul of the Azores

Now, let’s head for the Atlantic ! On the island of São Jorge (in the heart of the Azores) is born a cheese that rivals the best English cheddars : Queijo de São Jorge. Made from raw cow’s milk, it’s aged for several months, sometimes up to two years, in humid cellars swept by the sea breeze. The result : a firm, slightly grainy texture, and a strong, salty, almost spicy taste, a real cheese punch ! It’s the cheese of the sea, of sailors and farmers. It’s often eaten in cubes, with some dark bread and a glass of red wine from the Azores. Some even grate it over pasta, like parmesan (and honestly, it’s a genius idea !).

If you love cheeses with personality, this is the one for you. It tastes of travel, of wind, and of an island Portugal that refuses to be forgotten.

Rabaçal, Nisa, Évora… the other discreet stars

Portugal is full of lesser-known cheeses that are just as delicious.

Queijo de Rabaçal, for example, is a well-kept secret from the Coimbra region. Made from a blend of sheep’s and goat’s milk, it has a firm texture and a subtle, slightly herbal flavour. It pairs perfectly with a dry white wine or a fig jam (trust me, that pairing works wonders).

Queijo de Nisa, on the other hand, comes from the Alentejo. It’s strong, almost peppery, with a golden crust and an intense aroma, a cheese with character, just like the southern landscapes.

And then, there’s Queijo de Évora, drier, often sold in small round balls. It’s enjoyed as an aperitif, sliced thinly and drizzled with a touch of olive oil. It’s simple, rustic, and absolutely irresistible.

Portugal, a country that lives to the rhythm of cheese

What’s striking when you travel across the country is how much cheese is part of daily life. In the morning, it goes on bread. At lunch, it slips into sandwiches. In the evening, it reigns on the table, alongside a glass of wine and a few olives. And between meals, you nibble a piece “just to taste” (we’ve all been there).

In Portugal, cheese isn’t a luxury. It’s a given. You’ll find it in taverns as well as fine dining restaurants, at village festivals or seaside picnics. If you’ve ever eaten in a Portuguese restaurant, you’ve probably been welcomed with a small plate and a few cheeses to taste as a starter ! (come on, you know exactly what I’m talking about).

But it’s also given as a gift. It’s a typical present when visiting someone — a way of saying “I like you, here, try this.”

A little tasting guide

If you want to taste Portuguese cheeses “like a local”, here are a few tips.

• Forget the crackers. Here, cheese is eaten with real bread, often corn bread or rustic loaves.


• Add a bit of jam. Fig or quince jam are classics, and believe me, they change everything.


• Serve it at room temperature. Taking the cheese out of the fridge ten minutes before is good. Half an hour is better.


• And above all, take your time. A good Portuguese cheese is meant to be savoured slowly, with your fingers, while putting the world to rights.


  Ah, and one last detail : if someone tells you they don’t like Portuguese cheese, it simply means they haven’t tried the right one yet ! It’s the perfect excuse to make them taste it again.

An ode to terroir and togetherness

Every cheese in Portugal tells a story. That of a land, a climate, a skilled hand that learned to turn milk into happiness. It’s a living heritage, made of simple gestures and patience. Nothing sophisticated, nothing pretentious. Just real flavour, real craftsmanship.

And let’s be honest : a country that makes cheese this good, with so much diversity, deserves as much love as its wines or its pastries.

So next time you’re shopping in Portugal, don’t just leave with vinho verde and pastéis de nata. Slip in a piece of Queijo da Serra da Estrela, a little Azeitão round, or a mature São Jorge. And when you taste them, close your eyes. You’ll see the mountains, the sea, the pastures, the smiling faces. Portugal in a single bite, quite simply (nicely said, isn’t it ?)