Dairy

Azeitão

Azeitão is a small, soft sheep’s-milk cheese from the Setúbal peninsula south of Lisbon, set with cardoon thistle rennet like its mountain cousins. The thin rind encloses a glossy, spoonable paste that is buttery, slightly acidic, and gently sheepy with a thistle bitterness and notes of meadow herbs. Wheels are typically eaten young, cut open at the top and scooped. Serve as a shared table cheese with crusty bread, olives, and Palmela or Setúbal wines; pair with quince paste for contrast. PDO production uses local ewe’s milk and traditional small formats. Bring fully to room temperature—cold Azeitão hides its perfume and stiffens the luscious centre.