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best portuguese food - Nisa - Cheese DOP - 100% Sheep - 300g
best portuguese food - Nisa - Cheese DOP - 100% Sheep - 300g
best portuguese food - Nisa - Cheese DOP - 100% Sheep - 300g
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Queijo de Nisa - Cheese DOP - 100% Sheep - Portuguese Cheese 300g

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Distinguished one of the 100 best cheeses in the world by Wine Spectator

About Queijo de Nisa - Cheese DOP - 100% Sheep - Portuguese Cheese  

Queijo de Nisa DOP cheese is produced by local cheesemakers, famous throughout the country for the quality of their cheeses, which remain artisanal. With an average maturation of 30 to 40 days, Queijo de Nisa DOP cheese is made in Portugal, in the region of Nisa, located in Alto Alentejo. It is obtained from raw sheep's milk, of the regional Merina Branca breed.

Tasting Queijo de Nisa - Cheese DOP - 100% Sheep - Portuguese Cheese  

Queijo de Nisa DOP is a cured Sheep Cheese with a semi-hard paste. It presents a  slightly yellow and white color. It has slightly acid flavor and intense aroma. Queijo de Nisa DOP is famous for its appearance and intense flavor.

More info about Queijo de Nisa - Cheese DOP - 100% Sheep - Portuguese Cheese 

Production area: The geographical production area covers the municipalities of Nisa, Crato, Castelo de Vide, Marvão, Portalegre, Monforte, Arronches and Alter do Chão, in the district of Portalegre.
Queijo de Nisa DOP cheese has been known for a long time in the Alentejo region. It has been part of the daily life of the people of Portalegre for several generations, being the main source of protein for the inhabitants , who generally had a very poor diet.

What does DOP mean? Protected Designation of Origin (DOP) is the designation regulated by the European Union that protects the names of products which production, preparation and processing take place in a defined region, with duly recognized and verified know-how.

It assures the consumer that the product has a different flavor and aroma, that it has been obtained or processed in a traditional way, that it has a huge connection to the territory and local know-how, and that it has been subject to a strict independent control system.