Dairy in Penedo Gordo, founded in 1995 and named Almocreva in 1999, making cured sheep's milk cheese in the Serpa recipe from its own flocks' milk. Its website invites visitors to buy or arrange a factory visit.
Cheeses: Queijo Serpa
Website: almocreva.pt
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.
Serpa's buttery, mild paste softens the tannin of a dry red blend of Aragonez and Trincadeira. The lighter, briefly oaked bottles suit a young wheel; the full-bodied, oak-aged reservas want a cheese with more age to hold its own.
A young Serpa is buttery and mild. A traditional-method rosé with zero dosage and long lees ageing, medium in body and high in acidity, lifts the butter with its bubbles and leaves a dry, savoury finish.
Address: Rua Francisco Miguel Duarte, 10, 7800-351 Penedo Gordo, Beja, Alentejo
Cheese dairy near Serpa, started in 2001, with separate sheep's milk lines (Serpa DOP, requeijão) and goat's milk lines (fresh and cured). Its factory shop sells to the public on weekdays.
Cheeses: Queijo Serpa, Requeijão, Queijo de cabra fresco
Visiting: factory shop selling its own cheeses, weekday opening 9:00 to 17:00
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