Artisanal Cheese Dairy Victor Fernandes, Azeitão cheese producer since 1988
The Artisanal Cheese Dairy Victor Fernandes has been producing Azeitão Cheese since 1988. It all started by learning how to make cheese with the famous cheesemaker Alfredo, better known as "Migalheiro" from Quinta Velha.
Through his knowledge and experience, together with the peculiar geographical conditions of this region: the pastures needed for sheep breeding, as well as an extraordinary abundance of flora ensure the milk quality and allow the production of this unique cheese throughout the year.
Today there are three counties that benefit from the natural riches of the Arrábida mountain range, to which the uniqueness of Azeitão Cheese is owed, and which are integrated into the demarcated region of this cheese.
The entire production process is carried out with the highest levels of quality, in order to produce the best Cheese and Butter from the region.
Our cheese is recognized worldwide, and is regularly awarded by the most prestigious awards of food products in the world.
The Azeitão Cheese is produced by slowly draining the curd after coagulation of raw sheep's milk, by the action of a thistle infusion, providing a truly unique mixture of sour, salty and spicy flavor.
It has a curing time of at least 20 days, and during this period the cheese is turned daily and washed so that the crust will remain smooth and clean.
The end result is a buttery cheese paste, creamy, slightly yellowish, which slowly deforms.
The aroma and flavor are typical, clean and unmistakable! It has a weight of 250g or 100g.
This cheese can be served as a snack or as an original appetizer among friends, being also an excellent finale to a more refined menu - in which case the cheese should be served before dessert.
It should be served at room temperature on a flat surface. If kept in the refrigerator, remove 2 hours before serving in the winter; in the summer, 30 minutes before will suffice. The cut should be done in half, so you can enjoy the creamy paste deforming slowly. Cut into small slices and serve.
We recommend serving with quality regional bread, or neutral flavored rusks, along with a fine bottle of red wine produced in the Setúbal Peninsula Region.
The Azeitão cheese produced by Victor Fernandes - Artisan Cheese Dairy has a Protected Designation of Origin (PDO) making sure that its production is in accordance with the rules and requirements regarding the conditions of production of this kind of certified cheese.
The quality control of the final product, along with the guarantee that Azeitão Cheese characteristics are maintained, take place on a regular basis of organoleptic tests made to the cheese, which are assessed by a highly qualified and fully autonomous group called SATIVA.
It is made from raw sheep's milk, with coagulation obtained through the thistle. It features a creamy paste, slightly yellowish, enhancing its flavor and aroma.
The manufacture of this cheese originates from pasteurized sheep's milk, providing a velvety flavor.
It is made from whey obtained from Azeitão cheese manufacture, which when pasteurized, results in curd with a unique flavor from this region.
It can be served as dessert with sweet pumpkin jam, or taste it only with a toast.
Achieved through the process of making the Azeitão Cheese, this light yellow coloured butter results from the whey cream coming from this cheese with just adding salt, offering a very pleasant flavor.
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