From the interior of the Alentejo region, this DOP protected cheese uses the flower of the Cardoon thistle to coagulate the milk, which comes from the Merino breed of sheep. This imbues an herbal tang, almost bordering on artichoke, with a texture that is silky on the palate. The thistle rennet gives the taste a wonderful balance of sweet and sour, with more aged cheese gaining a sharp buttery quality. Great with dry white wines or warm, spicy reds with softer tannins. A beautiful traditional cheese.