Portuguese cheeses are often wildcards - you never know from looking at it what sort of flavor you'll get. Almost all the cheeses we carry are basically farmstead cheeses, produced by hand at the local level and intended for Portuguese consumption. They seldom make their way across the pond. Like Portugal itself, cheesemaking traditions there have resisted modernization; instead, to meet the growing demand, they have made traditional methods more efficient and produce non-DOP versions of most of their DOP cheeses. The result is that, although the cheeses are sometimes a bit expensive, you really can taste the tradition of small-scale, regional production in a way that is difficult with US-destined cheeses from many other European countries.