Queijo de Cabra Transmontano vs Queijo de Nisa
Queijo de Cabra Transmontano
Facts
- Milk
- Goat
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Portugal
- Place
- Bragança District
Queijo de Cabra Transmontano is a hard goat's milk cheese from the Bragança District in Portugal. Makers use milk from Serrana goats, and the wheels are round with a firm white paste. The rind is natural and pale, and some wheels are rubbed with paprika and olive oil until the outside turns reddish. The smell is strong and clean, and the taste carries a light spice. It is an aged farm cheese, not a fresh curd.
Queijo de Nisa
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Portugal
- Place
- Alto Alentejo
Queijo de Nisa is a semi-hard cheese from Alto Alentejo in Portugal. It is made from raw sheep's milk, set with a thistle infusion rather than animal rennet. The wheels are round, with a natural rind that is dry or slightly oily. The paste is yellowish white and firm enough to slice, with a clean, tangy taste. A small acidic edge and a clear sheep aroma are part of the usual character.