Over several decades Manteigaria Silva has specialized in dairy products, working with the best suppliers from all regions of the country, including the islands. Here you will find a wide selection of dry, buttery, matured, and fresh cheeses – a very complete array of what Portuguese cheese masters do best.
In the case of Serra da Estrela cheese – sheep milk cheese PDO –, Manteigaria Silva does its own ripening. The process is entirely manual, involving daily turning upside down hundreds of individual cheeses resting on wooden shelves. Manteigaria Silva only works with the best producers, annually selecting 4 to 5 tons of fresh cheese, when they are at their peak: during winter time. This allows Manteigaria Silva to control the conditions and to ensure the best and the most constant quality throughout the year. Producing a good batch of cheeses is like producing a good batch of wines: it takes a lot of know-how to get the wow.
Alongside the famous Serra da Estrela cheese by Manteigaria Silva, made solely from the milk of certified Bordaleira breed sheep and sold with different ripening stages, there are other varieties, such as vintage Odemira goat cheese (Manteigaria Silva is the only shop selling it in Lisbon), the Azeitão cheese, cheese from São Jorge island in the Azores, also with several maturations available, the Nisa cheese, the mountain goat cheese, Terrincho cheese (PDO) from Trás-os-Montes region, Idanha-a-Nova cheese, among many others.
“The cheese must be kept in the cold while it is not being consumed. However, to be enjoyed at its best, the cheese should be savoured at room temperature. Don’t be afraid to try the sweetest cheeses along with thinly sliced dry-cured ham, and the more spicy cheeses with dehydrated fruits, as the contrast will make flavours and textures stand out. (Also, bread, wine, and good company are definitely a plus.)”