Sheep cheese, DOP / Queijo de Nisa / Queijo de ovelha curado, unidade

Weight approximately 200-250 grams.
An intense cheese with a distinctive aroma and texture, as well as a pronounced, slightly acidic and spicy taste.

Bronze 2017-2018 WORLD CHEESE AWARDS.
Silver 2021-2022 WORLD CHEESE AWARDS.

The cheese is made from raw milk from sheep of the regional Merina Branca breed. It is a mature cheese with a semi-hard texture and a yellowish-white color. This aromatic cheese is particularly popular in Portugal and is often served with various dishes.
Nisa cheese is a protected designation of origin (PDO) cheese, long known in the Alentejo region of Portugal. It was first mentioned in 1901 by António Maria Horta Camões and has been part of the daily life of the inhabitants for generations.

Manufacturing process:
The production process begins with the addition of vegetable rennet (Cynara cardunculus L.) to the milk at a temperature of 25 to 28 °C for 45 to 60 minutes. After this, the curd is first cut to remove some of the whey. The curd is then placed in molds, stirred by hand, and salted.
Finally, the ripening process takes place, comprising two phases. The first phase lasts 15 to 18 days at a temperature of 8 to 10 °C and a relative humidity of 80 to 90%, while the second phase lasts 30 to 40 days at a temperature of 10 to 14 °C and a relative humidity of 85 to 90%.
Production is subject to clear and strict rules, from the keeping of the sheep in the open countryside to the finished cheese, which are constantly monitored by Agricert.