What happens when nearly 5,000 cheeses arrive in one city, all chasing the same dream? In November 2024, the World Cheese Awards landed in Viseu, Portugal. A total of 4,786 entries from around the world competed for the title of Best Cheese in the World. Organized by the Guild of Fine Food, which has run the event for 36 years, this was more than a competition – it was a celebration of craft, culture, and extraordinary cheese.
Call it fate, or simply outstanding flavor, but the winning cheese was a Portuguese masterpiece: Queijo de Ovelha Amanteigado, produced by a family-run business called Quinta do Pomar, located in the village of Soalheira, Fundão – just a few kilometers from where the awards took place.
The star cheese, Queijo de Ovelha Amanteigado, is a soft, buttery sheep’s milk cheese, traditionally eaten by slicing off the top and scooping out the gooey interior. It’s perfect with artisanal bread and a spoonful of fig or pumpkin jam – a pairing that’s hard to beat.
Founded in 1983 by Joaquim Duarte Alves and his wife Maria José Lucas, the farm has been passed to his son, Nuno. Today Nuno and his wife manage the daily operations, with Joaquim continuing to share his family’s deep-rooted knowledge of traditional cheesemaking.
Their signature cheese is made with raw sheep’s milk, curdled using thistle flowers – a traditional Portuguese method that gives it a rich, complex flavor.
Whether you’re a cheese lover or simply appreciate handcrafted food, Queijo de Ovelha Amanteigado from Quinta do Pomar is a shining example of Portugal’s rich culinary tradition. Its recent global recognition celebrates not just the cheese, but the care, craft, and community behind it. If you find yourself in the region, don’t miss the chance to taste this award-winning delight – it’s proof that some of the world’s best flavors come from the most unassuming places.