Cheese Selection

CASA MATIAS:
The Casa Matias is entirely hand-made, in the literal sense of the term, as the curds are broken up by hand. Serra da Estrela is so soft that it is almost spreadable and has a rich, perfumed intensity.

SUGGESTED PORT - Portal Vintage. Port 1997 or LBV 2001 Port Quinta do Portal:
The Port is very concentrated in colour, has fruity aromas of chocolate. It is well bodied, soft and round tannins, giving a well balanced finish in the mouth when having it with the Casa Matias Cheese.

EVORA:
Evora is a small cheese made from raw sheep’s milk. Aged over 60 days, Evora has a well formed crust and a yellow color that gets darker with contact with air.

SUGGESTED PORT - Portal Extra Dry Port

NISA:
Nisa is made from the milk of Merino sheep and has a soft paste with small eyes and a yellowish color.

SUGGESTED WINE - Quinta Do Portal Grande Reserva 2003.
A hugely juicy wine, dominated by Touriga Nacional, leaved by dry tannins. It’s big, ripe, with vivid red fruits giving spice and power.

SERPA:
Serpa is considered to be the most famous traditional cheese from the Alentejo region. Made only from milk taken from Merino sheep, this cheese has a straw-yellow coloured rind covering a buttery interior with few holes.

SUGGESTED WINE - Quinta do Portal Touriga Nacional, 2003
Strong in colour, displays an intense aroma which characteristic of grape variety is enriched with cassis and raspberry on the palate. Rich mouthful of soft ripe fruit.

Other Cheeses Aside from the carefully chosen Portuguese cheese on the menu, Portal also offers a wide selection of cheeses from across Europe.

This includes favourites from France (Beaufort d’Alpage - named after a small rural town in the French Alps); Spain (Manchego - historic cheese produced in the La Mancha region) and Switzerland (Swiss Gruyere - from the farming regions in the Canton of Fribourg).