Queijo de Évora is one of the Alentejo's great cheeses: small rounds of raw ewe's milk, coagulated with cardoon thistle in the old way, with protected DOP status.
Young, it is semi-hard and tangy; aged, it hardens and sharpens into something peppery and intense, made for olive oil, bread and red wine. It belongs to the dry sheep country around the city and appears at the start of nearly every traditional meal — sliced thin, never hurried.
Buy it at the municipal market or the old town's grocers; vacuum-packed rounds travel well, and a queijo de Évora with a bottle of regional red is the local gift that never misses.
⭐ Must-try:
Queijo curado com pão alentejano
Highlights
- Raw ewe's-milk cheese with DOP protection
- Coagulated with cardoon thistle, the old way
- Tangy when young, peppery and hard when aged
- Served at the start of traditional meals
- Travels well from market and grocers
Frequently asked questions
How is it served?
Thinly sliced with bread and olive oil as a starter — aged rounds are also grated over dishes.
Where do I buy it?
The municipal market and old-town grocers; ask for the ageing you prefer — amanteigado (younger) or curado (hard).