Portuguese Cheeses Served at
Alfama, Fine Portuguese Cuisine:
A Plethora of Tastes and Textures To Please
The Most Discerning Palates
At Alfama, fine Portuguese cuisine, a happy
ending to a delightful dining experience is attributed to good Port
wine and the delectable tastes of authentic Portuguese cheeses. Fresh
grapes and a selection of gourmet crackers are presented to guests on
a round oak board (The same can also be enjoyed as an appetizer). Here
are some of the cheeses that are sure to please the most discerning
palates:
Queijo de Évora
A semi-hard consistency, unpasteurized sheep's milk cheese
produced in the town of Évora in the Alentejo region (southern Portugal).
Production begins in November and peaks in March and April. It has the
aroma of a pasture and the flavor of oats and fresh hay with a slightly
acidic finish. There is no rennet in this cheese and it is bound with
thistle flower.
Toledo / Ribafria / Estribeiro
Toledo is a semi hard consistency cheese made from
a blend of cow's, sheep and goat's milk. The rind is rubbed in paprika,
creating a colorful rustic appearance and an ever-so-slight peppery
edge. The cheese itself is mild, sweet and grassy and has a full finish.
It is produced in Torres Vedras in the Estremadura region (north of
Lisbon). Ribafria is a wonderfully zesty cheese also produced
in Torres Vedras. Encrusted in black peppercorns, this aged, semi-hard
goat's milk cheese is rather spicy and makes an assertive statement
on the palate. Estribeiro is a semi-soft sheep's milk cheese
produced in Torres Vedras. It is creamy and rich with a balanced acidity.
Serra da Estrela
This cheese has been in production since the 12th
century and is famous throughout the world for its unique character
and intense flavor. Created using some of the finest milk in Portugal,
its production occurs from November through February using milk collected
from a single milking. As Serra da Estrela is handmade, only two to
three are made per day. It takes an average of three hours to produce
one cheese. Thistle is used as rennet and is evident in the flavor profile
of this cheese. Serra da Estrela is consumed in two styles - When it
is young, it oozes and it is buttery and rich, with fresh herbal undertones;
and as it matures, it is a bit more cohesive with a sharper flavor,
picking up a sweet, soft, caramel-like underpinning in the process.
Queijo de São Jorge
This aged cow's milk cheese has been in production since
the 1400s, when settlers from various regions of the mainland in Portugal
moved to the island of São Jorge (Saint George) in the Azores
and brought along their livestock. They were able to take advantage
of the lush countryside to make a full flavored cheese that is firm
in texture, yet rather crumbly. It is enjoyed in semi hard or hard consistencies.
Azeitão DOP
Azeitão is a handcrafted unpasteurized sheep's
milk cheese (aged 90 days) produced at the foot of the Arrábida Mountains
in the regions of Setúbal, Palmela and Sesimbra (south of Lisbon), also
known for their delicate white wines. The combination of climate and
vegetation add so much to the special flavors in the cheese that these
three regions were demarcated for the DOP in 1986 and in 1993. Thistle
flower is used instead of rennet.
Queijo de Nisa
Produced in the northern part of the Alentejo region (southern
Portugal), this cheese is made with raw sheep's milk and uses thistle
flower for coagulation. For the fullest flavor, enjoy it portioned between
10-14 oz. This size allows it to age properly. Queijo de Nisa is typically
consumed in its semi-hard and hard consistencies.
Quinta dos Vidais
A goat cheese with semi-hard consistency, produced in
the Sesimbra region (south of Lisbon), Quinta dos Vidais is a firm cheese
with a full goat flavor touched with acidity. As it ages, it becomes
hard and more intense and should be shaven thinly.
Alfama, fine Portuguese cuisine is located in the West Village at 551 Hudson
Street, corner of Perry Street. The restaurant can accommodate up to 50 people indoors and up to 26
at its sidewalk café. All major credit cards accepted. Open for lunch Monday through Saturday and
Sunday brunch from 12 to 3 p.m. Dinner is served from 6 to 11 p.m. Monday through Thursday and is
extended until midnight on Friday and Saturday. On Sunday, dinner starts at 5 PM and is served until
11 p.m. Corporate luncheons and private functions can be arranged by booking in advance. Live performances
take place on Wednesdays (Fado music) and Thursdays (Jazz) from 8 to 10:30 pm. For reservations, please
call 212/645-2500 or visit Alfama's web site at www.alfamarestaurant.com.
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