Dairy

Nisa

Nisa is a semi-hard to hard sheep’s-milk cheese from the Alentejo town of Nisa and surrounding communes, coagulated with cardoon thistle. The paste is compact, white to pale yellow, and slightly crumbly, with a clean acidic tang, mild bitterness from thistle, and a dry, nutty sheep finish that grows more piquant as wheels age. Rinds are often washed or natural and pale. Slice for Alentejo boards with olives, cured pork, and local reds; grate older pieces over migas and vegetable stews. PDO rules fix Merino-type ewe milk and the cardoon method. Compared with spoonable Serra da Estrela, Nisa is firmer and better for cutting and transport. Serve cool but not fridge-cold so acidity and nuttiness balance.