Cheese: amarelo da baixa

Amarelo Da Beira Baixa

Amarelo Da Beira Baixa

Amarelo da baixa is seldom heard of here in the United States among the masses, as are many of the finest cheeses and wines in the world! Being as I posted an article on Fine Tawny Port yesterday, I thought today would be good to post about a great Portuguese Cheese that pairs well with port wines!

This wonderful cheese hails from the Castelo Branco region of Portugal and is a blend of goat’s milk and sheep’s milk. Amarelo da baixa tends to have a buttercup/yellowish rind color and is a semi-soft to a semi-firm cheese. This cheese usually will spread nicely and has a clean, light mineral flavor indicative to the region blended with a slight acidity for balance.

Amarelo da Beira Baixa is hand made, coagulated with animal rennet and generally has a tangy flavor that turns bitter towards finish, reflecting the taste of rugged and rustic sea salt of Portugal. It is also washed in the making process to turn its rind deep yellow and wrapped in cloth for support. Different versions of this cheese are produced and the one available in United States is matured for 60 days and has a more firm paste with strong flavor.

My favorite meal with amarelo da baixa is serving it at dinner with a hearty seafood chowder and a glass of fine tawny port.
Bon appetite!

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