In the Beira Alta province of Portugal, Queijos Fraga makes cheese from the milk of free roaming flocks of sheep. Led by their shepherd in the morning to graze on the Serra da Estrela, the sheep return in the evening to be milked. The cheese is made by hand with thistle rennet, which sets the curd and lends a characteristic floral tang to the cheese.
Ovelha Amanteigado, a raw sheep’s milk cheese wrapped in a bandage, has a plush, pale paste with aromas of yogurt and artichoke. The flavor is delicate and floral, with the thistle rennet offering its recognizable mellow sourness. Serve this soft cheese whole with the top rind cut off alongside a fruity red or a crisp white wine and crusty bread.
Farm / Company: Queijos Fraga/Forever Cheese
Region: Beira Alta
Milk Type: Sheep
Milk Treatment: Raw
Aging: 70 days
Size(s): 2.5 pounds