Queijo do Campo Gouda with Nettle

This is a Portuguese Gouda with nettle, made from raw cow's milk by Queijo do Campo in Odemira, Alentejo. A Dutch tradition of flavoured Gouda, made with milk from cows grazing the Alentejo coast all year.

Flavour and texture

Dried nettle leaves give the paste green flecks and a fresh, grassy, slightly herbal taste, a little like spinach or green tea. It keeps the rich, buttery character of raw milk Gouda but feels lighter.

Food pairing

Serve it with crackers and cucumber, on a spring salad, or with smoked fish. For wine, a Vinho Verde Alvarinho, a Bucelas Arinto or a fresh Alentejo white with Antão Vaz.

About Queijo do Campo

Queijo do Campo is made at Herdade dos Nascedios in Odemira, on the Alentejo coast, by Frans Ampt and Martine, who came from the Netherlands. Their Jersey and Friesian cows graze outdoors all year, and the cheese is made from raw milk.

Good to know

• Keep refrigerated in cheese or waxed paper, and take it out 30 to 60 minutes before serving
• Raw cow's milk Gouda with nettle, made in Portugal
• Ask us for a wine match at our bar in Graça