A guide to cheese shops in Vinho Verde.

Cheese Shops in Vinho Verde

Corriqueijo ★ 4.2

Braga, near Arco da Porta NovaArtisanal cheeses from small producers, bought by the piece or tasted in the shop, with cheese boards and local wine

Cheese shop beside the Arco da Porta Nova in Braga, with Portuguese and imported cheeses, boards and a local producer's wine. Prados de Melgaço, a goat dairy near Melgaço, lists it as a stockist.

Rua dos Biscaínhos 89, 4700-415 Braga

Rota do Queijo ★ 4.0

Guimarães centreMonday to Saturday 10:00 to 19:00A small cheese shop in the centre of Guimarães with cheeses, cheese boards and gift hampers

Small cheese shop in central Guimarães selling cheeses, cheese boards and gift hampers. Prados de Melgaço, a goat dairy near Melgaço, lists it as a stockist.

Alameda São Dâmaso 59/61, 4810-286 Guimarães

Queijaria Central ★ 4.0

Braga centreDaily 8:00 to 20:00Serra da Estrela cheese, including the harder-to-find aged ones, with fresh cheeses, a cafe, pastries, regional cakes and cured meats

Cheese shop, cafe and pastry counter on Avenida Central in Braga, founded in 1952 by a man from the Beira to bring his region's cheese north. It also sells Montalegre cured meats and regional cakes.

Avenida Central 38-40, 4710-229 Braga

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Cheese Shops in Vinho Verde, FAQ

Is Serra da Estrela cheese made in the Vinho Verde region?

No. Its DOP area is in the Beiras, in the districts of Viseu, Coimbra, Guarda and Castelo Branco. In the Minho it is a shop cheese: O Minho (2023) says it is the cheese Queijaria Central in Braga is known for.

How big is a wheel?

The specification gives 8 to 20 cm across, 4 to 6 cm high and 0.4 to 1.7 kg for the standard cheese.

Does it go with Vinho Verde?

Portugal Journeys calls it one of the best cheese pairings at the Portuguese table with Vinho Verde: the wine's acidity cuts the cheese's fat and mild tang.

How long is it aged?

The specification sets a minimum cure of 30 days for the standard cheese and 120 days for the Velho.

How big is a Queijo de Azeitão?

The specification gives a normal size of about 250 g, 6 to 11 cm across and 3 to 5 cm high, and a small size of about 100 g, 5 to 7 cm across and 2 to 4 cm high.

Where is it made?

In the municipalities of Palmela, Sesimbra and Setúbal, according to the DGADR register. It is not a Minho cheese.

How long is it cured?

The DGADR summary says 20 days at 10 to 12 degrees C in the drying house; the specification sets a minimum cure of 16 days.

Does it go with Vinho Verde?

Portugal Journeys says it is similar in style to Serra da Estrela, slightly sharper, and works the same way with Vinho Verde's acidity.

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