Queijo de Nisa

Queijo de Nisa is a cured, semi-hard ewe's milk cheese produced in a defined area of northern Alentejo, Portugal. Its specification requires raw ewe's milk coagulated exclusively by a steep of cardoon (Cynara cardunculus, L.), with the curd slowly drained. The cheese presents a white-yellow colour, a sealed rind, and small holes.

About this designation

Queijo de Nisa received PDO protection from the European Union on 21 June 1996 under file number PDO-PT-0210 (eAmbrosia identifier EUGI00000013220). The protected name as registered is Queijo de Nisa. The specification classifies it as a cured cheese of semi-hard consistency, white-yellow in colour, sealed, with small holes. Production is confined to a geographical area comprising the subdistricts of Nisa, Crato, Castelo de Vide, Marvão, Portalegre, Monforte, Arronches, and Alter do Chão. The method of production requires that pure, raw ewe's milk be coagulated through the action of a cardoon (Cynara cardunculus, L.) steep, with the curds subsequently drained slowly. No other coagulant is described in the specification. The link between the product and its territory is attributed to the sheep breeds of the region, which graze on combined arable and cattle farms with natural pastures under oak groves, supporting a flora described as rich in predominantly Mediterranean species; these conditions are held to give the milk, and therefore the cheese, its distinctive characteristics. The inspection structure named in the specification is the Associação dos Agricultores do Distrito de Portalegre, located in Portalegre. Labelling must carry the designation Queijo de Nisa and the denomination of origin identification.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-PT-0210 (eAmbrosia identifier EUGI00000013220).
• The specification requires coagulation of raw ewe's milk solely through a steep of cardoon (Cynara cardunculus, L.); no animal rennet is described.
• The delimited production area spans eight subdistricts: Nisa, Crato, Castelo de Vide, Marvão, Portalegre, Monforte, Arronches, and Alter do Chão.
• The inspection body named in the specification is the Associação dos Agricultores do Distrito de Portalegre, based in Portalegre.

Tasting notes

Alentejano sheep's milk pressed cheese DOP from Nisa (Portalegre). Vegetable-rennet, semi-soft texture, balanced flavor.

HoReCa use

Queijo de Nisa appears on the Alentejano cheese board (tábua de queijos).

Packaging

• wheel-full-200g-1.3kg
• wedge-vacuum-200g