Azeitão Cheese

Manufacturing process

The Azeitão Cheese is produced by slow 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 cure 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 achieved with a butterly 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.

How to serve

This cheese can be served as a snack or as an original entry 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 to deform 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 on the Setubal Peninsule Region.

Control and Certification

The Azeitão cheese produced by Victor Fernandes - Artisan Cheesery 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 mantained, 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.

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