Queijo de Nisa vs Serpa cheese
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.
Serpa cheese
Facts
- Milk
- Sheep
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Natural rind
- Country
- Portugal
- Place
- Alentejo
Serpa cheese is a semi-soft sheep's milk cheese from Portugal. It is formed in low rounds, with a thin straw-colored rind and a pale, moist paste. Thistle rennet, drawn from the cardoon flower, sets the milk and shapes the aroma. A young cheese can be soft enough to spoon, while an older one turns firmer and spicier. Sheep's milk and that vegetable rennet define the style.