DISCOVERING THE AOP CHEESES OF PORTUGAL
Created in 1992, the European PDO label aims to distinguish products that have been ‘processed and produced in a specific geographical area, using the recognised expertise of local producers and ingredients from the region concerned’. As of 1 January 2025, there are more than 153 PDO cheeses, butters and creams across the European continent (including British and Swiss equivalents). The show invites you to discover them in its news pages, while you wait to come and taste them at the exhibitors' stands from 7 to 9 June 2026 at Paris Expo Porte de Versailles.
Today, we are highlighting the 11 Portuguese cheese products with a PDO – or rather a Denominação de Origem Protegida to respect local usage. These 11 flagship products reflect the richness and diversity of the terroirs of this country of nearly 92,000 km2, offering extremely varied landscapes including mountains, plains and islands.
Azeitão
Originally from the Setúbal region, Queijo de Azeitão is a soft cheese with a washed rind, made exclusively from unpasteurised sheep's milk. It has a creamy texture that is almost runny in the centre, with a slightly tangy, salty flavour and buttery notes. It is matured for a minimum of 20 days in humid cellars, which gives it its characteristic orange rind. Ideal at the end of a meal, it can be enjoyed on a slice of country bread with a glass of Moscatel de Setúbal.
Credits: Wikimedia Commons
Cabra Transmontano
Produced in the north-east, this uncooked pressed cheese is made entirely from raw milk from Serra goats. After maturing for at least 60 days, it has a white to yellow, firm and slightly crumbly texture, with lactic and herbaceous notes. As it matures further, it develops spicy and rustic nuances. It can be enjoyed sliced, grilled or fresh, accompanied by chestnut honey or traditional rye bread.
Credits: Wikimedia Commons
Évora
Queijo de Évora, from the Haut Alentejo region, is made from raw sheep's milk and matured for at least 60 days. With a semi-firm texture and natural rind, it has a mild, slightly salty aroma with hints of hazelnut and wild herbs. It goes well with black olives and a full-bodied Alentejo red wine.
Credits: Qualigeo
Nisa
Originally from the Portalegre region (Alentejo), this uncooked pressed cheese is made from raw milk from native sheep. It has a firm, elastic texture and a natural rind with an orange-brown colour. Aged for at least 60 days, it has a clean, slightly tangy and herbaceous flavour. Ideal on a cheese platter, it also pairs well with red fruit jams and dry white wines.
Credits: Queijos Santiago
Pico
Produced on the island of Pico (Azores), this sheep's milk or mixed milk (sheep and cow) cheese is matured for at least 20 days. It has a semi-firm, slightly grainy texture and a thin, pale yellow rind. It develops mild, lactic aromas and a slight smoky flavour. Enjoy as an aperitif or on toast, accompanied by a white wine from the Azores.
Credits: Wikimedia Commons
Queijos da Beira Baixa
Made from three cheeses — Queijo Amarelo da Beira Baixa, Queijo de Castelo Branco and Queijo Picante da Beira Baixa — this PDO covers the Beira Baixa region (central Portugal). All are made from raw sheep's milk, with a firm texture and natural rind. The ‘yellow’ cheese is mild and buttery, the ‘Castelo Branco’ has a fruity and slightly spicy flavour, while the ‘Picante’ develops more full-bodied aromas thanks to a longer maturing period. They are the perfect accompaniment to cold meats, dried fruit and light red wines.
Credits: Wikimedia Commons
Rabaçal
Made from raw sheep's and goat's milk in the Rabaçal region (central Portugal), this semi-firm cheese is matured for at least 30 days. It has a natural, light yellow rind. On the palate, it combines a milky sweetness with a slight acidity and herbaceous notes. Its elastic texture makes it an excellent choice for cheese platters and gratins.
Credits: Wikimedia Commons
São Jorge
Produced on the island of São Jorge (Azores) exclusively with raw cow's milk, this uncooked pressed cheese is aged for a minimum of 60 days. Its firm, slightly crumbly texture develops aromas of hazelnut, butter and a hint of spice. It is often rubbed with olive oil during the maturing process, which enhances its amber colour and full-bodied flavours. Enjoy it on its own or mixed into gratin dishes.
Credits: Wikimedia Commons
Serpa
Originally from eastern Alentejo, this soft cheese with a natural rind is made from raw sheep's milk. Aged for only 30 days, it has a smooth, almost runny texture with a creamy, slightly tangy and herbaceous flavour. Perfect on toast, it pairs very well with wines from the Évora region.
Credits: Atlantico UK
Serra da Estrela
Produced in the Serra da Estrela mountain range from raw milk from Bordaleira and Churra Mondegueira sheep, Serra da Estrela is a soft cheese with a melt-in-the-mouth, velvety centre thanks to the use of cardoon flower rennet. Its buttery, slightly tangy and intense flavour makes it an unmissable speciality.
Credits : Wikimedia Commons
Terrincho
Produced in the Terrincho Valley (north-east), this farmhouse cheese is made from raw milk from Churra Mondegueira sheep. Its semi-firm texture develops mild, buttery aromas and hints of undergrowth. Light and elegant, it goes well with a charcuterie platter or a warm salad of roasted vegetables.
Credits: Wikimedia Commons