Dairy

Évora

Évora is a small, firm sheep’s-milk cheese from the Alentejo around the historic city of Évora, traditionally thistle-rennet set and salted for a compact, white paste. Young wheels are slightly crumbly and acidic; aged ones turn harder, saltier, and more piquant, with a dry sheep richness suited to thin slices rather than spooning. Size is modest—often palm-width cylinders for table and travel. Serve with Alentejo bread, olives, and robust reds; grate well-aged pieces over soups and bacalhau dishes. PDO Queijo de Évora protects local ewe milk and method. The cheese is salt-forward compared with Azeitão’s softness—balance it with fruit paste or sweet wine. Store cool and dry so the small wheels do not crack excessively.