The Portuguese autonomous region of the Azores is a windswept archipelago hundreds of miles off the coast of Portugal in the mid-Atlantic, and Omorro (which translates to “buttery”) comes from Faial, a verdant Azorean island known for its grassy meadows and steep cliffs. At their dairy, near the natural reserve of Morro del Castelo Branco, cheesemaker Nuno Caldeira, his wife Marcia, and his brother Rui have been making spectacular cheeses since 2012, and Omorro is one of their finest.
This soft, mild, torta-style cheese is made with cow’s milk that’s sourced from only local farms that prioritize sustainable agriculture and animal welfare. It’s rich, creamy, and luscious, with a pleasing unctuousness and a slight tang. To serve, slice the top off the cheese and let your guests go at it with a spoon, smearing the buttery, gooey cheese onto warmed rustic bread alongside fresh fruit, Marcona almonds, and membrillo.
- Pairings: Vinho Verde, Albarino, Cava, dry Madeira
Nutritional information coming soon
Nutritional information coming soon