List of cheeses: Difference between revisions

Line 1,328:

|[[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)

Line 1,337:

|[[Queijo do Pico]] (PDO)

|[[File:Queijo do Pico.jpg|135px]]

|[[Azores]]

|[[:en:Azores|Azores]]

| Originating from the island of [[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.

| 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]]

|[[Azeitão (São Lourenço e São Simão)|Azeitão]], [[Setúbal District|Setúbal]]

|[[:en:Azeitão (São Lourenço e São Simão)|Azeitão]], [[:en:Setúbal District|Setúbal]]

|Sheep's milk cheese originating from the town of [[Azeitão (São Lourenço e São Simão)|Azeitão]].

|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]]

|[[Azores]]

|[[:en:Azores|Azores]]

| Produced in the [[São Jorge Island]], this is a hard/semi-hard [[cheese]] made from [[pasteurisation|unpasteurised]] [[cow's milk]], and the pâte has small eyes.

| 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]]

|[[Serra da Estrela]]

|[[:en:Serra da Estrela|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 [[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.

| 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]]

|[[Trás-os-Montes]]

|[[:en:Trás-os-Montes|Trás-os-Montes]]

| A [[goat cheese]] from [[Alto Trás-os-Montes Subregion|Alto Trás-os-Montes]], [[Norte Region, Portugal|Norte Region]], [[~~Portugal~~]].

| 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 [[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.

|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)

@@ Line 1,328: / Line 1,328: @@
 |[[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|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.
+|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)
@@ Line 1,337: / Line 1,337: @@
 |[[Queijo do Pico]]<br />(PDO)
 |[[File:Queijo do Pico.jpg|135px]]
-|[[Azores]]
+|[[:en:Azores|Azores]]
-| Originating from the island of [[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.
+| 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]]
-|[[Azeitão (São Lourenço e São Simão)|Azeitão]], [[Setúbal District|Setúbal]]
+|[[:en:Azeitão (São Lourenço e São Simão)|Azeitão]], [[:en:Setúbal District|Setúbal]]
-|Sheep's milk cheese originating from the town of [[Azeitão (São Lourenço e São Simão)|Azeitão]].
+|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]]
-|[[Azores]]
+|[[:en:Azores|Azores]]
-| Produced in the [[São Jorge Island]], this is a hard/semi-hard [[cheese]] made from [[pasteurisation|unpasteurised]] [[cow's milk]], and the pâte has small eyes.
+| 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]]
-|[[Serra da Estrela]]
+|[[:en:Serra da Estrela|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 [[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.
+| 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]]
-|[[Trás-os-Montes]]
+|[[:en:Trás-os-Montes|Trás-os-Montes]]
-| A [[goat cheese]] from [[Alto Trás-os-Montes Subregion|Alto Trás-os-Montes]], [[Norte Region, Portugal|Norte Region]], [[Portugal]].
+| 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 [[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.
+|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)