Goat and Sheep Cheese

Serpa Cheese

‘Serpa Cheese’ is a cured sheep cheese, with a soft, buttery paste, with little or no eyes. Sheep´s milk is processed using artisan procedures, utilising a typical plant from the region for curdling it – the thistle- that bestows the cheeses with an unmistakable aroma and flavour. Curing (for about 1 month) takes place in the humid and fresh environment of the rouparias, which take their name from the ‘roupas’ or clothes through which the whey is traditionally filtered, contributing to the uniqueness of this delicacy.

‘Serpa’ cheese in theory, must contain sheep´s milk originating from the Serpa region, but need not be made in Serpa.

In the district of Beja, the villages of Boavista and Penedo Gordo, have a thriving and growing industry of cheesemakers, making some of Portugal´s best ‘Serpa’ cheese.

A few recommended local cheesemakers:

Vidiqueijo:

A mom and pop operation. They make fresh Goat cheese in the morning and Sheep cheese in the afternoons.

Rua de Santa Clara nº 55

Vidigueira

284 084465

Herdade dos Coteis: ‘Serpa’ style sheep cheese- drive out to the farm where the cheese is made, or visit their great shop in Moura!

Rua S. Lourenço, 10

Moura

285 253363

Almocreva

Largo Francisco Miguel Duarte, 10

Penedo Gordo, Beja

Francisco Pacheco: The real ‘Serpa’ sheep cheese still made traditionally by hand, every morning. Located just inside the townwall, next to the waterwheel, in this picturesque Alentejan ‘white’ city.

Boavista 7800 Beja

José Carrasco A. Bule

R. de Nossa Senhora, 4

284 549612