Portugal is home to various delicious kinds of cheese that are not usually as well-known as other European cheeses. These hidden gems offer endless variety and are a must-try for any cheese lover.
Some of the best Portuguese cheeses to try include:
Bacalhau, or salted cod, is a staple of Portuguese cuisine and is deeply beloved by the Portuguese.
The fish is heavily salted and dried, allowing it to be preserved for long periods and transported easily. This made it a valuable source of protein for the Portuguese, who have a long history of fishing and trading along the Atlantic coast. Bacalhau was often the only source of meat available during the country’s lean times, and it became an important part of the Portuguese diet.
Today, bacalhau is still an integral part of Portuguese cuisine and can be found in many traditional dishes. Some popular bacalhau recipes include:
Bolinhos de bacalhau, or cod fritters, are a popular snack and appetizer in Portuguese cuisine. The bolinho de bacalhau is made with shredded salted cod, potatoes, onions, and spices, which are formed into small balls and then deep-fried until crispy and golden brown.
Bolinhos de bacalhau (also known as pastéis de bacalhau) is often served as a tapa or small plate and is typically accompanied by a dipping sauce, such as a tartar sauce or garlic mayonnaise. They can also be done as a main course, typically with a side of vegetables or a salad.
Despite the abundance of other protein sources available today, the Portuguese continue to love bacalhau, which remains an integral part of the country’s culinary identity that they eat every day of the year.
🐠🐟 Want to learn more about the history of Bacalahu (including some must-try dishes? Read our article: Why Do the Portuguese Love Bacalhau? + 5 Dishes To Try
Arroz de marisco, or seafood rice, is a popular dish in Portuguese cuisine that consists of rice cooked with a variety of seafood, such as fish, shrimp, and shellfish.
The seafood is usually sautéed in a pan with onions and other vegetables before being added to the rice, which is then cooked with white wine, broth, and spices such as saffron.
Portugal is home to various delicious kinds of cheese that are not usually as well-known as other European cheeses. These hidden gems offer endless variety and are a must-try for any cheese lover.
Some of the best Portuguese cheeses to try include:
Bacalhau, or salted cod, is a staple of Portuguese cuisine and is deeply beloved by the Portuguese.
The fish is heavily salted and dried, allowing it to be preserved for long periods and transported easily. This made it a valuable source of protein for the Portuguese, who have a long history of fishing and trading along the Atlantic coast. Bacalhau was often the only source of meat available during the country’s lean times, and it became an important part of the Portuguese diet.
Today, bacalhau is still an integral part of Portuguese cuisine and can be found in many traditional dishes. Some popular bacalhau recipes include:
Bolinhos de bacalhau, or cod fritters, are a popular snack and appetizer in Portuguese cuisine. The bolinho de bacalhau is made with shredded salted cod, potatoes, onions, and spices, which are formed into small balls and then deep-fried until crispy and golden brown.
Bolinhos de bacalhau (also known as pastéis de bacalhau) is often served as a tapa or small plate and is typically accompanied by a dipping sauce, such as a tartar sauce or garlic mayonnaise. They can also be done as a main course, typically with a side of vegetables or a salad.
Despite the abundance of other protein sources available today, the Portuguese continue to love bacalhau, which remains an integral part of the country’s culinary identity that they eat every day of the year.
🐠🐟 Want to learn more about the history of Bacalahu (including some must-try dishes? Read our article: Why Do the Portuguese Love Bacalhau? + 5 Dishes To Try
Arroz de marisco, or seafood rice, is a popular dish in Portuguese cuisine that consists of rice cooked with a variety of seafood, such as fish, shrimp, and shellfish.
The seafood is usually sautéed in a pan with onions and other vegetables before being added to the rice, which is then cooked with white wine, broth, and spices such as saffron.
