A visit to the Almocreva dairy in Penedo Gordo, where cured sheep's milk cheese in the Serpa style is made. The website invites visitors to book through its contact page; length and price are not stated.
A young Serpa is buttery and mild, at most slightly picante. A dry white led by Antão Vaz, with or without a touch of oak, has the high acidity to cut through that butter and leaves the ewe's milk flavour clean on the finish.
Past 180 days Serpa Velho is hard, dry and slightly brittle, with an intense, lingering flavour. A full-bodied, deeply coloured red led by Alicante Bouschet has the weight to meet it, and the aged ewe's milk fat rounds the wine's tannin.
Portuguese Wikipedia says Évora cheese was once kept under olive oil in clay talhas. Reds fermented in talha share that clay and carry high acidity that echoes the cheese's slightly acid, picante paste; the lighter, younger bottles suit the semi-hard wheel.
Address: Rua Francisco Miguel Duarte, 10, 7800-351 Penedo Gordo, Beja, Alentejo
Serpa's annual cheese fair, with Queijo Serpa DOP as its anchor product. Cheesemakers from the area, Portugal and abroad attend, alongside food stalls, crafts, a sheep show, live shearing and cheese-making demonstrations, a cheese contest and a cheese week in the municipality's restaurants.
Village cheese fair in Tolosa, in Nisa municipality, run by the parish council with municipal support. The 25th edition, held in May 2026 (reported on 18 May), was a one-day event with a contest for wines made in the parish, a community lunch with music and roast pork on the spit.
Estremoz's traditional Saturday-morning market on the Rossio, where farmers sell direct; the municipality lists cheeses among the goods. Wikivoyage describes about five adjacent stalls selling ewe and goat milk cheeses.
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