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These "little cheese" have been winning notoriety for its original
slightly flavour and a bit acidulous, being its worthy fame
established during the most recent decades.
With a yellow colour that gets darker in contact with
air the Evora is a cured cheese and comes hard (with
a stronger flavour), or half-hard with smooth ring or
a little wrinkled. The cut reveals a soft yellow paste,
closed and well joint.
Kept in the "Linen Rooms" in a cool, moist
environment, it will remain there from one month (half-hard
paste) to three months (hard paste) until the right
degree of traditional Alentejo’s cheese, the Evora cheese
- DOP, has its production restricted to seventeen subdivions
of district in the heart of Alentejo, it’s already part
of the tradition surrounding Evora, a town with distinguished
traditions and century-old fairs and markets.
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