What cheese is Portugal famous for? Beyond its stunning landscapes and historic cities, Portugal is also a paradise for food lovers. Traditional Portuguese cheeses are a true highlight of the country’s gastronomy, many of them carrying the prestigious PDO (Protected Designation of Origin) label. From creamy sheep’s cheese near Lisbon to strong goat’s cheese from the north and spicy Azorean varieties, there’s a whole world of flavours to discover.
If you’re planning a trip and wondering which Portuguese cheeses are the best, this guide will take you through the country’s most iconic varieties—perfect for tasting with bread, wine, or as part of a traditional Portuguese meal.
- Azeitão Cheese (Queijo de Azeitão PDO)
- Serra da Estrela Cheese (Queijo Serra da Estrela PDO)
- Serra da Estrela Curd (Requeijão da Serra da Estrela PDO)
- Transmontano Goat’s Cheese (Queijo de Cabra Transmontano PDO)
- Évora Cheese (Queijo de Évora PDO)
- Nisa Cheese (Queijo de Nisa PDO)
- Rabaçal Cheese (Queijo Rabaçal PDO)
- São Jorge Cheese (Queijo São Jorge PDO)
- Final thoughts: Portugal's best cheese
Azeitão Cheese (Queijo de Azeitão PDO)
One of the most famous Portuguese cheeses, Azeitão cheese comes from the Setúbal region, just 30 minutes from Lisbon. Made with raw sheep’s milk, it has a creamy texture and intense flavour—a taste that can be strong for some but irresistible for true cheese lovers.
Azeitão is traditionally enjoyed with crusty bread or toast and, unlike many cheeses, it’s suitable for vegetarians as it uses thistle flower instead of animal rennet.
Serra da Estrela Cheese (Queijo Serra da Estrela PDO)
Known as the “King of Portuguese cheeses”, Serra da Estrela is produced in the country’s highest mountain range. This sheep’s cheese is renowned for its buttery, melt-in-the-mouth texture and powerful aroma.
Instead of slicing it, locals scoop out its gooey centre with a spoon or spread it over bread—an unforgettable tasting experience for any foodie.
Serra da Estrela Curd (Requeijão da Serra da Estrela PDO)
If you enjoy Italian ricotta, you’ll love Serra da Estrela curd. Soft, creamy, and slightly grainy, this Portuguese delicacy is often eaten with honey, pumpkin jam, or nuts. Produced using coagulation methods, it offers a lighter, more delicate taste compared to aged cheeses.
A true treat for anyone exploring traditional Portuguese desserts and snacks.
Transmontano Goat’s Cheese (Queijo de Cabra Transmontano PDO)
From the rugged region of Trás-os-Montes, this cheese is made with goat’s milk and is one of Portugal’s best hard cheeses. Firm, salty, and yellow in colour, it sometimes comes coated in chilli for extra spice.
Perfect as a starter, in salads, or simply with bread, Transmontano cheese is widely available across Portugal in shops, delicatessens, and supermarkets.
Évora Cheese (Queijo de Évora PDO)
Produced in the heart of the Alentejo region, Évora cheese is semi-hard, yellowish, and made with raw sheep’s milk from the Merina Branca breed.
It comes in two styles: mature Évora cheese, with a salty and slightly spicy profile, and younger versions, offering a milder but still distinctive taste. Whichever you choose, it’s a must-try when visiting Évora.
Nisa Cheese (Queijo de Nisa PDO)
Another Alentejo speciality, Nisa cheese is semi-hard with a light yellow hue and a subtle citrusy flavour. Made with Merina Branca sheep’s milk, some varieties are also suitable for vegetarians.
Traditionally crafted in local dairies, Nisa pairs beautifully with toast, crackers, or as part of a cheese board.
Rabaçal Cheese (Queijo Rabaçal PDO)
Produced near Coimbra, Rabaçal cheese combines sheep’s and goat’s milk to create a firm, mature cheese with a truly unique flavour. The secret lies in the diet of the animals, which graze on “Santa Maria” thyme grass, giving the cheese its aromatic notes.
A true gem of central Portugal and a must-try for cheese enthusiasts.
São Jorge Cheese (Queijo São Jorge PDO)
From the Azores, São Jorge cheese has been produced on the island for over 500 years. Made with cow’s milk and aged for at least 60 days, it has a firm texture and a spicy, slightly tangy taste.
Its long tradition and island pastures make it one of the most famous Portuguese cheeses. Easy to find across the Azores, it also makes a fantastic culinary souvenir.
Final thoughts: Portugal's best cheese
From the creamy richness of Serra da Estrela to the bold flavour of Transmontano goat’s cheese and the aromatic Rabaçal, Portuguese cheeses are an essential part of the country’s culinary heritage. Whether you’re exploring Lisbon, the Alentejo, the mountains, or the Azores, be sure to taste at least a few of these PDO-protected cheeses.
They’re not just food—they’re a taste of Portugal’s history, culture, and tradition.
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