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Queijo de Azeitão

This is a cured cheese, of a buttery, semi-soft consistency, white or light yellow in colour, with few or no holes. Produced in the subdistricts of Palmela, Sesimbra and Setubal. Established through use, particularly due to studies dating from the last century, to its artisanal production and to the existence of a Regional Association of Breeders of Serra da Arrabida Milk Sheep.
By slowly draining the curds, after coagulation of the pure, raw ewe's milk, through the action of a cardoon (Cynara cardunculus, L.) steep and originating in the region indicated.