A cheese revolution

The cheese we always had were wonderful. In short, we were spoiled.

Salt of Portugal

Queijaria, our favorite cheese store in Lisbon, keeps getting better. It a place where the ordinary is banned to make room for extraordinary artisanal cheeses made in small batches by traditional producers.

On our last visit Pedro Cardoso, one of the owners, invited us to taste two unique cheeses. The first was from São Jorge, an island in the Azores archipelago. It is made with the milk of happy cows that roam free on the island. São Jorge cheese is always delicious but this one was the best we ever had–sharp, peppery and full of flavor. “This cheese is aged for 30 months which makes all the difference. It is very hard to find because the production is tiny and almost all consumed locally,” said Pedro.

The second cheese was from Serra da Estrela. It melted in our mouths leaving an amazing buttery after taste. It is made with milk from “bordalesa” sheep. This breed…

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