Queijo de Évora - Évora Cheese
Ripened cheese, the hard paste or semi-hard with little or no eye and slightly yellowish shell has an almost imperceptible color to yellow darkening in contact with air.
It is made from raw milk sheep. After heating the milk thistle plant is used for coagulation. The work of curd is short, followed by aging for a period of 30 days in the case of cheeses semi-hard or 90 days for hard cheeses. Can be stored in oil to last the whole year.
A variety of hard paste is produced in two sizes, the smallest, 6 to 8 cm in diameter and 60 to 90 g weight, and the greater the merendeira, that presents a diameter of 12 to 14 cm and a weight 120 to 200 grams. The cheese is only semi-hard marketed as merendeira with diameters between 13 to 15 cm and weight between 200 to 300 g. Taste slightly spicy and salty.
Its region corresponds to the municipalities of Alandroal, Arraiolos, Avis, Borba, Estremoz, Évora, Fronteira, Montemor-o-Novo, Mora, Mourão, Portel, Redondo, Reguengos Monsaraz, Sousel, Vendas Novas, Viana do Alentejo and Vila Viçosa.