Portuguese cheeses offer a seemingly never-ending voyage of discovery.
Tonight we broached this little squidgy number, a mixed milk cheese flavoured with Garlic and Oregano. It comes from the Seia area, which is home to very many fine cheeses.
I threw the cheese into a salad, with some garlicky paprika-coated Lombo (pork loin).
What to do with the second half? Toasties? Or just on crackers, with a bottle of Port?
by crooked_woman