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Message definition (List of cheeses)
===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
|-
|[[Castelo Branco cheese]]<br />(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]]<br />(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]]<br />(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]]<br />(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]]<br />(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]]<br />(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]]<br />(Brand)
|<!--[[File:EXAMPLE|135px]] --> 
|
|
|-
|[[Santarém cheese]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|
|-
|[[Serpa cheese]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|
|}

Portugal

See also: en:Portuguese cuisine and List of Portuguese cheeses with protected status
Name Image Region Description
Castelo Branco cheese
(PDO) 		Beira Baixa a cheese named after the city of the same name in Portugal, the main city of the [[:en:District of Castelo Branco district]] where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture.
Queijo de Nisa
(PDO) 		Alto Alentejo a semi-hard sheep's milk cheese from the municipality of Nisa. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.
Queijo do Pico
(PDO) 		Azores Originating from the island of 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) Azeitão, Setúbal Sheep's milk cheese originating from the town of Azeitão.
São Jorge
(PDO) 		Azores Produced in the São Jorge Island, this is a hard/semi-hard cheese made from unpasteurised cow's milk, and the pâte has small eyes.
Serra da Estrela
(PDO) 		Serra da Estrela Produced in a mountainous region this cheeses is made from 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 artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
Trás-os-Montes
(PDO) 		Trás-os-Montes A goat cheese from Alto Trás-os-Montes, Norte Region, PortugalPortugal.
Requeijão A milk-derived product produced in 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)
Santarém cheese
Serpa cheese
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