You love Speleology ? Great! On 21st May, it will take place in the morning period a tour to Lapa do Fumo cave. Located at Natural Park of Arrábida , it is near Sesimbra and shows vestiges of human habitation during Paleolithic Era.
Thursday, May 19, 2011
Weekend Activities at Setubal Region
You love Speleology ? Great! On 21st May, it will take place in the morning period a tour to Lapa do Fumo cave. Located at Natural Park of Arrábida , it is near Sesimbra and shows vestiges of human habitation during Paleolithic Era.
Tuesday, March 2, 2010
Who knows the Setubal region?
. Golf players know Troia in Setubal because is has one of the top and most challenging Golf courses in Europe as well as the most beautiful sea views from a Golf course in the country.
. Dolphin lovers know the
. Scuba divers know the
. Cuisine and wine lovers know
. People that love nature know
. People that love Sailing love
. People that love photography know that
. People that love beautiful Resorts and Inns know that the
. People that like to know about a country's culture love Setubal because of the many cultural events happening and also the many historic locations they can visit like the Roman ruins in Troia.
What are your reasons to know Setubal?
If we can make you feel even a small part of what you could feel here, this Blog has served its purpose. Our time here, we hope, will make it easy for you to travel to
If there are any items you'd like to see on the Blog, please just let us know, this Blog is for you. Any suggestions or questions: carlaccsilva@gmail.com
“I live in
Sarah Sykes, British citizen and follower of this Blog
Friday, February 26, 2010
The "Queijo de Azeitão", gourmet cheese
One of the many delicacies you can taste in the Setubal region is the "Queijo de Azeitão", or Azeitão's cheese. It was named after the village where it was born and it is said that only experienced artisans have the know-how to produce this gourmet favorite.Made for generations at the foot of the Arrabida Mountains, the Azeitão’s Cheese is produced from the raw sheep’s milk, the producers only add thistle and salt. The cheese is coagulated with cardoon thistle instead of traditional animal rennet and it has a buttery texture.
The cure has the duration of 20 days at least. During this time every day cheeses are turned, cleaned and washed, every time its needed, to keep the crust clean and smooth. The pastures where the sheep of Azeitão graze are lush and covered in herbaceous scrub, giving the milk its characteristically rich and unique flavor.
The end product is a thick, smooth, and soft cheese with a strong, earthy aroma. When left at room temperature, the cheese becomes almost a melty yellow cream and it is eaten by using a spoon to take it out and spread it on bread or crackers.
It weights about 100 gr. or 200 gr. a piece (approximately 8 ounces). Molded in cloth, Queijo de Azeitão has a rustic appearance that adds to its romance and tradition. All the cheese have a sequential number and an origin certificate. This cheese and a bottle of Moscatel make an outstanding and distinct souvenir.
If you never tasted Portuguese cheese before, we guarantee that this is a good place to start.
