Portuguese Cheese

Matt Slayen · Post by **Matt Slayen** » Tue Jun 27, 2006 10:23 am

Slightly off topic.
For those who have been to Portugal, What is the name of the small cheese that restauarants usually bring to the table with the bread and butter? It is a white cheese with a thick waxy rind?

thanks.

MATT

Marco D. · Post by **Marco D.** » Tue Jun 27, 2006 4:41 pm

Castelo Branco?

Frederick Blais · Post by **Frederick Blais** » Tue Jun 27, 2006 4:59 pm

I don't know the name, but I know that this is fresh goat cheese that last for 1-2 days.

Post by **Roy Hersh** » Wed Jun 28, 2006 3:38 am

I have had so many Portuguese cheeses during this trip that it would be hard to discern which you are specifically referencing. I am sure that Mario or Gustavo will be able to help you.

Frederick Blais · Post by **Frederick Blais** » Wed Jun 28, 2006 8:17 pm

Roy, you know it is the small white cup of cheese the size of a 2 euros coins and maybe 2 inches tall.

Frederick Blais · Post by **Frederick Blais** » Wed Jun 28, 2006 8:18 pm

Roy, you know it is the small white cup of cheese the size of a 2 euros coins and maybe 2 inches tall.

Joao Coelho · Post by **Joao Coelho** » Sat Jul 15, 2006 1:28 pm

A couple of answers to that one:
The 2 inch tall and about the same in diameter is called Queijo Fresco, which translates to Fresh Cheese.
There's no particular brand to it. It's usually produced by the nearest small farmer.
You'll also see this for sale and at the restaurant tabe in it's dry format. Basically they let it sit for a few days and then it becomes Queijo Seco, or Dry Cheese. I like them both and I usually have 2 or 3 each time :)

Then there's another variation called Requeijao, or Re-cheese. Not sure how it's produced, but it has to do with taking the left overs of the Queijo Fresco production and produce this one. Very good also and it comes usually in a small basket about the size of a hand.

Hope this helps!
- Joao