Queijo de Azeitão is the great cheese of the Setúbal Peninsula, and one of the products most closely tied to the region around Palmela. It is a soft sheep's-milk cheese, protected by a PDO designation, and produced in the municipalities of Palmela, Setúbal and Sesimbra.
The cheese is made from raw ewe's milk and curdled with cardoon thistle rather than animal rennet — a traditional method shared with other cheeses of central Portugal. After a minimum ageing of around three weeks, it develops a soft, almost liquid interior beneath a thin crust, with a flavour that is rich, tangy and slightly herbaceous.
It is traditionally eaten by cutting the top and spreading the creamy interior on bread. Queijo de Azeitão pairs naturally with the other great product of the region — the sweet Moscatel de Setúbal — and has earned wide recognition, named among the world's finest gastronomic products. For visitors to Palmela, it is an essential taste of the surrounding country.
⭐ Must-try:
Cheese
Highlights
- Soft sheep's-milk cheese of the Setúbal Peninsula
- PDO-protected, made in Palmela, Setúbal and Sesimbra
- Curdled with cardoon thistle, not animal rennet
- Soft, almost liquid interior with a rich, tangy flavour
- A natural pairing with Moscatel de Setúbal
Frequently asked questions
What is Queijo de Azeitão?
It is a soft, PDO-protected sheep's-milk cheese from the Setúbal Peninsula, made in the area that includes Palmela.
How is the cheese eaten?
Traditionally by cutting the top and spreading the soft, creamy interior on bread; it pairs well with Moscatel de Setúbal.
What makes the cheese distinctive?
It is made from raw ewe's milk and curdled with cardoon thistle, giving a soft texture and a rich, tangy, slightly herbaceous flavour.