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Quiejo Toledo is a typical farmhouse cheese from Portugal. On working farms with multiple types of dairy animals, the milk of cow, sheep, and goat are often blended together, as it was a necessity to quickly turn fresh, perishable milk into cheese. Produced in the Torres Vedras, north of the capital of Lisbon, Toledo takes on the best characteristics of each milk to produce a stunning cheese. With the grassy flavor of goats milk, the butterfat richness of sheep's milk, and the sharp flavor of cow's milk, Toledo is an excellent addition to any cheese board. The individual-size of each 7 oz wheel makes this a quick-aging cheese, with an edible rind of smoked paprika. Slice it into medallions and top off a salad, or cut into wedges to serve as hors d'ouerves with cured Serrano ham.
Made from pasteurized cow, sheep, and goat's milk.
Photo depicts whole seven-ounce form of cheese.