Queijos Portugueses - O queijo de Nisa

Este é um queijo bem reputacionado. Faz parte da categoria dos queijos curados e com pasta semi-dura.


Características:

Curado, de pasta semi-dura e cor entre o branco e o amarelado, é produzido artesanalmente com leite cru de ovelhas da raça regional Merina Branca, coagulado com cardo vegetal, a que se segue um processo de esgotamento lento da coalhada e posterior maturação, feita em três fases distintas, durante 45 dias. No final deste período, os queijos já adquiriram todas as suas características. Tem a forma de um cilindro baixo, regular, com ligeiro abaulamento lateral e bordos definidos. É reconhecida a sua especial afinidade com vinhos, uma das características que levou a revista norte-americana “Wine Spectator” a considerá-lo um dos 100 melhores queijos do mundo.


Características organolépticas: 

De aroma pronunciado e sabor ligeiramente acidulado.


Origem: Alentejo

Produzido nos concelhos de Nisa, Crato, Castelo de Vide, Marvão, Portalegre, Monforte, Arronches e Alter do Chão, é conhecido no Alentejo desde tempos imemoriais, onde sempre foi considerado um dos alimentos básicos e importante fonte de proteínas no regime alimentar da região.


Leite:  

Ovelha.


Raça:

Raça regional Merina Branca e seus cruzamentos.


Combina bem com:

É muito apreciado com pão ou em pequenas porções, como petisco. 


Peso: 

Apresenta-se em dois tamanhos: merendeira, com um diâmetro de 10 a 12 centímetros e peso entre 200 e 400 gramas, e normal, com diâmetro de 13 a 16 centímetros e peso compreendido entre 800 e 1300 gramas. 


Denominação de Qualidade: 

DOP


Fonte: AGRICERT

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