Portuguese Cheese Azeitao

Type of Milk:

Sheep, unpasteurized

Origin:

The portuguese village Azeitao

Rind:

Thick, yellowish rind best avoided. Instead of cutting Azeitao into wedges, try slicing off the top and scooping the soft cheese out with a spoon.

Flavor:

Azeitao has a unique and full flavor. During the cheesemaking process the curds for Azeitao are thickened using plant-based rennet from the cardoon thistle. Cheese thickened with cardoon thistle often has a grassy, herbaceous flavor. Azeito has this flavor along with a rich, nutty aroma and slighty tanginess. The texture ranges from sticky and gooey to runny.

Uses and Pairings:

Azeitao is so flavorful, you don't need much with it. A wheat beer like Hefeweizen or a white wine with lots of acidity, like Albarino, are the best beverage choices.