Queijo de Évora
Produced in restricted to the subdistricts of Alandroal, Arraiolos, Avis, Borba, Estremoz, Evora, Fronteira, Montemor-o-Novo, Mora, Mourao, Portel, Redondo, Requengos de Monsaraz, Sousel, Vendas Novas Viana do Alentejo and Vila Vicosa.
Established through use, particularly due to descriptions given by Mendes and Almeida (1948) and to the investigations carried out by the University of Evora in 1989/1990 on the presentation and manufacturing technology of this cheese.
By slowly draining the curds, after coagulation of the pure, raw ewe's milk, through the action of cardoon (Cynara cardunculus L.).
The sheep are found on combined arable and cattle farms situated in the region of Alentejo, which has a distinctly Mediterranean agricultural climate with hot and dry summers and typically Mediterranean spontaneous pastures. The milk and therefore the cheese, have characteristics resulting from this particular method of feeding and rearing.
Largo Alexandre Herculanon, 8
7000 Evora
Largo Alexandre Herculano, 8
7000 Évora
