Comments on: I Don’t Know Why I Love Lisbon

By: Sofia

Sofia — Wed, 02 Feb 2011 18:59:23 +0000

Philip, above all I cannot wait to grab a copy of your book and read it, hopefully during my trip to Portugal. I too do enjoy Antonio Zambujo’s music along with many others such as Madredeus. I will certainly have a wonderful time back in Portugal and will sip a glass vinho verde thinking of you all!

By: Philip Graham

Philip Graham — Wed, 02 Feb 2011 17:27:45 +0000

Yes, Allison, Sofia is right, those are marvelous cheeses, especially the Queijo da Serra. Oh, Sofia, you’re making me so nostalgic. Have a lovely return to Portugal. A great way to prepare for the soul of the country is music, and Antonio Zambujo’s Guia is my latest favorite music from Portugal. Smooth and heartfelt, it would be perfect to listen to while enjoying some Queijo da Serra!

By: Allison Parker, LC Managing Editor

Allison Parker, LC Managing Editor — Wed, 02 Feb 2011 00:55:55 +0000

Mmmm…. I love sheep’s milk cheese, especially when it has a slightly nutty flavor. I am pretty ignorant when it comes to Portuguese cheeses (my schooling comes from David’s cookbook!), but there are a lot of Basque sheep’s milk cheeses I enjoy, and I wonder if any of these are similar. I’m guessing maybe so.

Thanks so much for all the great geographic and tasting notes. I’ll definitely seek some of these out.

By: Sofia

Sofia — Tue, 01 Feb 2011 19:31:47 +0000

Oh… Allison. I am a cheese lover and I am in the perfect state for such. But those from Portugal I ALWAYS bring back home are:

Queijo da Serra: from the area of Serra da Estrela, a mountainous area in the northern center part of Portugal. This cheese has a strong smell yet has a very smooth texture and taste. It is made of sheep milk and usually only during the months of November through March. It is a very buttery, creamy cheese which melts in your mouth.

Queijo da Ilha: also know as Queijo São Jorge, from the Island of São Jorge, Azores, is made of cow milk. It’s taste is very sharp and firm texture with small air pockets. Often it has a spicy taste to it.

Queijo Azeitão: just as its name, this cheese is from Azeitão, an area just south of Lisbon. Buttery and smooth in consistency made of raw sheep milk.

By: Allison Parker, LC Managing Editor

Allison Parker, LC Managing Editor — Tue, 01 Feb 2011 19:21:42 +0000

Hey, thanks for the language lesson. Next time David goes somewhere, maybe I’ll be able to surprise him with this send-off… If I don’t mangle the pronunciation (though that might give him a chuckle). As for cheeses, do tell: what are your favorites?

By: Sofia

Sofia — Tue, 01 Feb 2011 18:00:08 +0000

Thank you Allison and also cannot wait to bring back some of the Portuguese cheeses. I am really looking forward to my trip, unfortunately not a long one this time! And fyi… Bon Voyage = Boa Viagem!

By: Allison Parker, LC Managing Editor

Allison Parker, LC Managing Editor — Tue, 01 Feb 2011 17:49:23 +0000

Sofia, so glad you enjoy the Literary Lunch Break readings. Thanks for taking the time to let us know. For your travels back to Portugal—bon voyage (sorry, it’s the best I can do, not knowing the the Portuguese language)! Enjoy seafood and vinho verde for me.

By: Sofia

Sofia — Tue, 01 Feb 2011 16:40:51 +0000

Just as I am about to go back to Portugal I finished reading this post. Unfortunately it is yet to be the season of sardines, yet will still enjoy other seafood meals and of course the good red wine and vinho verde. Absolutely beautiful readings and great dissertation of Lisbon and its people during such an epic time for the Portuguese National soccer team.

By: Philip Graham

Philip Graham — Thu, 24 Jun 2010 18:53:19 +0000

And the best contrast with a sardine’s complex taste is a glass of well-chilled vinho verde!

By: Philip Graham

Philip Graham — Thu, 24 Jun 2010 18:51:53 +0000

One of the best reasons for anyone to travel to Portugal, to discover the real sardine obscured by the impostors from our childhoods.