Queijo Serpa is an ancient type of thistle-renneted raw sheep milk cheese from Portugal’s southeast interior. This cheese was originally elevated by Iberian Sephardic Jews in the early middle ages and it has been an artisanal cheese ever since. The texture of the cheese ranges from soft to firm, depending on the season and the age of the cheese. The aroma/flavor is complex: meaty, vegetal, maritime, nutty and olive. The Serpa has received support from the Slow Food movement and it now enjoys international protection with its D.O.P. status.