Cured cheese from Alentejo, flavored with Alentejo's aromatic herbs typical natural herbs of this area.
A tasty cured cheese that sometimes has a touch of garlic.
Very much in line with the good seasoned food from Alentejo. It's a food of scents, a balance between condiments, fragants and flavors.
The most common aromatic herbs used in Alentejo gastronomy are: Coriander, pennyroyal, anise or fennel, marjoram, mint and river mint, bay and others.
These Herbs (or parts of plants) generally grow spontaneous in Alentejo fields, but there are those who cultivate them respecting the natural growth cycle and their harvesting. Is an economic activity with some interest in the region.
The Alentejo cuisine makes use, almost immoderate, of these herbs with surprising results, where this cured and dried goat cheese with aromatic herbs, is a real proof.
Try these delicious high quality cheeses along with a Portuguese white wine,Espumante, White Port, Rosé or Madeira.
Cured goat cheeses with Alentejo aromatic herbs 2X + -90g