Quintao (Portugal)
A semi-soft raw, goat’s milk cheese aged 60 days and has black peppercorns added to it. Made with milk from the Serpentina and Serrana goats, breeds that are indigenous to Portugal and traditionally used for cheesemaking. Miguel personally knows the Shepards, who are neighbors of his nearby dairy in Setubal.
Azeitao (Portugal)
A hand-crafted unpasteurized sheep’s milk cheese (aged 90 days) produced at the foot of the Arrabida Mountains in the regions of Setubal, Palmela and Sesimbra in Portugal. Thistle flower is used as the coagulant
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