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2023-06-21T00:39:14Z

Importing a new version from external source

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===Portugal===
{{See also|:en:Portuguese cuisine|List of Portuguese cheeses with protected status}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
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|[[Castelo Branco cheese]] (PDO)
|[[File:Queijo de Castelo Branco.jpg|135px]]
| [[:en:Beira Baixa Province|Beira Baixa]]
|a cheese named after the city of [[:en:Castelo Branco, Portugal|the same name]] in [[:en:Portugal|Portugal]], the main city of the [[:en:District of Castelo Branco||district]] where it is produced. The cheese is made from [[:en:milk|milk]] produced by either a [[:en:goat|goat]] or a [[:en:sheep milk|ewe]], and has a soft texture.
|-
|[[Queijo de Nisa]] (PDO)
|[[File:Queijo de nisa.jpg|135px]]
|[[:en:Alto Alentejo Subregion|Alto Alentejo]]
| a semi-hard [[:en:Sheep milk|sheep's milk]] [[cheese]] from the municipality of [[:en:Nisa, Portugal|Nisa]]. It is created from raw milk, which is coagulated, then [[curd]]led using an infusion of [[thistle]].
|-
|[[Queijo do Pico]] (PDO)
|[[File:Queijo do Pico.jpg|135px]]
|[[:en:Azores|Azores]]
| Originating from the island of [[:en:Pico Island|Pico]], this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a, characteristically, intense aroma.
|-
|[[Queijo de Azeitão]] (PDO)
|[[File:Queijo de Azeitão.jpg|135px]]
|[[:en:Azeitão (São Lourenço e São Simão)|Azeitão]], [[:en:Setúbal District|Setúbal]]
|Sheep's milk cheese originating from the town of [[:en:Azeitão (São Lourenço e São Simão)|Azeitão]].
|-
|[[São Jorge cheese|São Jorge]] (PDO)
|[[File:Queijo São Jorge inteiro.jpg|135px]]
|[[:en:Azores|Azores]]
| Produced in the [[:en:São Jorge Island|São Jorge Island]], this is a hard/semi-hard [[cheese]] made from [[:en:pasteurisation|unpasteurised]] [[:en:cow's milk|cow's milk]], and the pâte has small eyes.
|-
|[[Serra da Estrela cheese|Serra da Estrela]] (PDO)
|[[File:Queijo Serra da Estrela.jpg|135px]]
|[[:en:Serra da Estrela|Serra da Estrela]]
| Produced in a mountainous region this cheeses is made from [[:en:sheep's milk|sheep's milk]], mostly during the months of November to March. The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older. It is a cured cheese created by [[Artisan cheese|artisanal]] producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
|-
|[[Queijo de Cabra Transmontano|Trás-os-Montes]] (PDO)
|[[File:Queijo_de_cabra_transmontano.jpg|135px]]
|[[:en:Trás-os-Montes|Trás-os-Montes]]
| A [[goat cheese]] from [[:en:Alto Trás-os-Montes Subregion|Alto Trás-os-Montes]], [[:en:Norte Region, Portugal|Norte Region]], [[:en:|PortugalPortugal]].
|-
|[[Requeijão]]
|[[File:RequeijaoCremoso.jpg|135px]]
|
|A milk-derived product produced in [[:en:Portugal|Portugal]], it is sometimes called ''requesón'' (the Spanish word for [[ricotta]]) in English-speaking countries. It is a loose, [[ricotta]]-like [[cheese]] used to make cheese spreads.
|-
|[[Saloio]] (Brand)
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|[[Santarém cheese]]
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|[[Serpa cheese]]
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Translations:List of cheeses/58/en - Revision history

FuzzyBot: Importing a new version from external source