| Queijo de Nisa | |
|---|---|
 | |
| Country of origin | Portugal |
| Region | Alto Alentejo |
| Town | Nisa |
| Source of milk | Sheep |
| Pasteurized | No |
| Texture | semi-hard |
| Weight | 200 g to 400 g (small) or 800 g to 1300 g (normal) |
| Certification | PDO 1996 |
 Related media on Commons | |
Queijo de Nisa is a semi-hard sheep's milk cheese from the municipality of Nisa, in the subregion of Alto Alentejo in Portugal. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle. It is yellowish white, with a robust flavor and a somewhat acidic finish.
Since 1996, Nisa cheese has a protected geographical status. It is registered and has a Protected designation of origin (PDO) by the European Commission.[1]
It was honored by the magazine Wine Spectator as one of the world's top 100 in an edition devoted to cheese: "100 Great Cheeses".[2]
See also[edit]
References[edit]
- ^ Queijo de Nisa in the DOOR database of the European Union.
- ^ "The World of Cheese: 100 Great Cheeses" (Intro) on winespectator.com.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction