Blue cheese, gouda, Parmesan, manchego and, of course, Serra da Estrela, are among many other cheeses from Portugal and abroad. Each of them is properly identified with the place of origin, the type of milk used for its manufacture and the cheese factory where it was produced, always using artisanal methods. "It takes more work, but that's what makes it unique," says Ana Rita Lima, who, along with her husband, brother and sister-in-law shaped their taste and curiosity, which grew with each trip they made. "I've always been a cheese lover and [...]


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