Évora DOP cheeses were gaining notoriety for its unique taste. Prominent member of the family of traditional cheeses Alentejo, the Cheese Évora DOP, is already part of the tradition of Alentejo region around Évora, a city of fairs and secular traditions remarkable. This cheese was to be led by pastors for their meal in the fields, along with bread and chouriço, which is why Évora DOP Cheese is produced in small rounds of between 90 and 180 grams. Ripened cheese, semi-hard with closed and well connected texture, little or no eyes and pale yellow color. The work of curd is short, followed by maturation over a period of 45 days for the semi-hard cheeses, or 90 days for hard cheeses. Can be stored in olive oil to last all year. A raw sheep’s milk cheese, cured after coagulation provoked by addition of thistle rennet. It has a very rich flavor, slightly peppery and a hint of flowers flavor that gets stronger as it matures.
|MILK TYPE||Raw sheep’s milk|
|Rennet||Vegetable - Thistle rennet|
|Region||Alentejo – South Interior of Portugal|
|Rind||Pale straw-yellow color|
|Aging||> 45 days|
|Flavour||Very rich, slightly peppery and a hint of flower|
||90g / 180g|