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Evora De L'Alentejo

Evora De L'Alentejo
Adriao / CC BY-SA 4.0
  • Made from unpasteurized sheep's milk

  • Country of origin: Portugal

  • Region: Evora, Alentejo

  • Type: semi-hard, artisan

  • Texture: firm and open

  • Rind: natural

  • Colour: pale yellow

  • Flavour: acidic, spicy

  • Vegetarian: no

  • Alternative spellings: Evora Cheese DOP, Queijo de Evora

Queijo de Evora, or Evora, is a DOP-protected semi-hard unpasteurised sheep's milk cheese from the town of Evora in Southern Portugal. The milk used to make the cheese is from Merino ewe, a breed more popular for its wool. Production for this cheese starts in November and peaks in March and April when milk production is at its highest.

Evora's inedible rind and paste are delicate, pale yellow and quite meaty. Flavours mirror the green pastures and the thistle flower used to coagulate milk. It passes on a slightly bitter but not distasteful flavour to the cheese. As Evora ages, its flavours become slightly acidic and spicy.

Crisp white and light to medium-bodied red wines go well with the cheese.

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