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Sintra (Portugal)
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Vegetarian
Food Flavour DNA
Nutritional Values
110kcal
5gProtein
1gCarbs
9gFat
—Fibre
30 gServing
* Per serving · 30 g. May vary.
Allergens
🥛 Dairy
Azeitão Cheese
How to order / say it
Say it
Queijo de Azeitão — [kay-joo deh ah-zay-tow]
Order
I'd like some Queijo de Azeitão, please.
Locally
Gostaria de Queijo de Azeitão, por favor.
Say locally
A semi-soft sheep's milk cheese with a creamy interior.
Why try it?
This cheese exemplifies the pastoral heritage of Sintra's surrounding region, known for high-quality artisanal cheese production and age-old shepherding techniques.
How it tastes
Rich and full-bodied, with a slightly tangy and buttery flavor, the cheese's smooth, creamy texture nearly melts in the mouth. Aromas of the countryside add depth.
Origin & History — first documented: 1850
Dating back to the mid-19th century, this artisan cheese was first produced by shepherds in the Azeitão region near Sintra, slowly crafting a reputation for its distinct taste and texture.
Recipe
Ingredients
- 🥛 1 liter raw sheep milk
- 🥛 1 tsp rennet
- 🧂 2 tsp salt
Method
- 1 Heat sheep milk to 33°C (91°F) and stir in rennet.
- 2 Let curds form, then cut and drain them.
- 3 Press curds into molds and sprinkle with salt.
- 4 Age the cheese at cool temperatures for 20-30 days.
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