Want to learn about cheese options in Portugal? Check out this guide to the twelve best Portuguese cheeses.

Roquefort, Manchego, Stilton—these are household names for American cheese lovers. And if I get my way, Zimbro, Serpa, and other Portuguese cheeses will soon be as well.

Seen in season two, we enjoyed fresh goat cheese in Sagres Restaurant. Since goat milk isn't readily available, regular fresh cheese is a perfect substitution! Also known as queijo fresco, Portuguese fresh cheese is a light, creamy, and healthy option when you’re craving a small snack. When I was younger, my mom taught me exactly how to make queijo fresco perfectly. You want to make sure you keep an eye on your milk throughout the entire process, this will allow for the perfect cheese. The…

This Azores style fresh cheese recipe is delicious. It's a soft cheese with a touch of salt. Often served as an appetizer or for breakfast in the Azores.

Brazilian cheese bread, or pão de queijo as we call them in Portuguese, are a true gift to the universe! This typical Brazilian snack is lightly crunchy on the outside, soft and chewy on the inside, and has a cheese flavor just hugs your mouth. This Brazilian cheese bread recipe is easy to make and yields about 30, so you can make a stash for now, and freeze the rest for later.

Whether you're a self-confessed cheese connoisseur or you just go ga-ga for the gooey stuff melted all over your food, these Portuguese cheeses are perfect for quelling those cheese-seeking cravings.

Save the airfare and bring Portugal to you! Try using these recipes and phrases for a deliciously authentic Portuguese dinner party.

Fresh, creamy, or chewy, Portugal’s cheese constellation has something for everyone, with many small towns famous for their own cheese.

Queso fresco is a delicious, milky, fresh cheese that is a breeze to make. It doesn't melt, so it's a great cheese for grilling in cubes or slices, and is awesome crumbled over soups or salads.

As a child, fresh cheese was something I wouldn’t eat very often, since it wasn’t always available at the local Portuguese grocery store. I remember spending an afternoon at my cousin’s house and having sandwiches of fresh cheese that my aunt had just made. I was always amazed by the fact that she had actually made the cheese right there, while we played during the afternoon. Years later, during dinner at my godmother Carmen’s house, one of her guests had brought fresh cheese that she had…