The Serpa cheese, classified under common design PDO (Protected Designation of Origin) is possibly the most famous traditional cheese from the Alentejo, with its unique spicy flavor and strong aroma, from the thistle.
It is made with sheep raw milk and the thistle plant is used to coagulate the milk. Then there’s a period of maturation for at least 30 days in the “rouparias” (traditional name given to dairies), in a cool and moist environment.
The goat cheese is also characteristic of the Municipality of Cuba. It is made with goat milk and can be eaten fresh or dry (after the maturation process). When cool, the cheese has a white and a slightly salty flavor. The dry cheese, preferably white, can also have a grayish or brownish color.
The goat cheese is much appreciated. In Alentejo is often used, while fresh, in regional soups such as purslane soup, for example.
County’s dairies:
Queijaria “ Vasco” – José Francisco Vasco
Travessa da Lagoa, n.º 1 7940 Cuba
Queijaria “ Galo” – José Joaquim Galo
Courelas da Igreja Lote 11 7940 Cuba
Queijaria de Domingos Joaquim Parreirinha
Travessa Cândido dos Reis, n.º 5 7940 Cuba
“Queijaria S. Luís” – Fátima Vargas Rosado
Largo da Praça, n.º 12 7940 – Faro do Alentejo
