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Queijo de Nisa

Cured cheese, of semi-hard consistency, with a white-yellow colour, sealed, with small holes.
Produced in the subdistricts of Nisa, Crato, Castelo de Vide, Marvao, Portalegre, Monforte, Arronches and Alter do Chao.
Established through use and the know-how of the local people, the traditional method of manufacturing the product having been preserved. The cheese has characteristics attributable to the milk and, therefore, to the traditional method of rearing the ewes. 
By slowly draining the curds, after coagulation of the pure, raw ewe's milk, through the action of a cardoon (Cynara cardunculus, L.) steep.
These sheep breeds are found on combined arable and cattle farms situated in this region which has natural pastures under cover of oak groves, with a flora very rich in mainly Mediterranean 
species which gives the milk and therefore the cheese, distinctive characteristics.