The Tapas Board
Spanish-inspired snacking at its best
Amanteigado Grande
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- Raw
- Thistle Rennet
- Age: 2 months
- Sheep Milk
- Portugal
- ApproachableAdventurous
- SoftHard
Amanteigado Grande is a bold and spoonable Portuguese sheep’s milk cheese made with thistle rennet. It has a firm rind and rich, creamy paste with a consistency similar to pudding that makes for easy dipping. Its profile is tart and savory with flavors reminiscent of rustic salami and briny saltwater. Bring out the meaty notes of this unique cheese with Murray’s Calabrese Salami and Rustic Bakery Olive Oil & Sel Gris Flatbread for dipping.
“Thistle rennet cheeses are special and rare, and Amanteigado is a great way to begin exploring this tangy, rich, and rustic cheese family. I had never tasted a thistle rennet cheese until I began working at Murray's, and now I love introducing others to this cheese style. Who doesn't love a cheese with the acidity of cheddar and the creaminess of brie? If you eat this with chorizo and marcona almonds, you’ll be converted for life!”
Raw Sheep's Milk, Salt, Thistle Flower
Allergens: Milk
- Amanteigado is a sheep’s milk thistle-rennet cheese from the Beira Alta province in northeastern Portugal.
- “Amanteigado” means “buttery” in Portuguese.
- Portugal is famous for its thistle rennet cheeses, deriving this rennet from the cardoon thistle, which is related to the artichoke.
- Thistle rennet cheeses were the world’s first completely vegetarian cheeses and have a distinctly tangy or sour flavor unique to this type of coagulation.
- Traditionally a tea is made with the thistle flowers and added to the milk which then coagulates the milk.
- Amanteigado is gooey and creamy on the inside, with a firm rind creating the perfect bowl to encase the cheese. To enjoy, simply carve a hole in the top, and dip into the soft cheese encased inside.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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