David Leite Talks Portuguese Cheeses and Tawny Port
by Joshua Greene
hen I was at Quinta do Vallado, we were drinking Port with Serra,” David Leite recalled as he cut the top oﬀ a wheel of Zimbro, a cheese similar to Queijo Serra da Estrela, the mountain sheeps’ milk round that’s one of northern Portugal’s greatest contributions to gastronomy. Leite himself is another one of Portugal’s great contributions of gastronomy: The publisher of LeitesCulinaria.com, he’s the author of The New Portuguese Table and a repository of culinary knowledge, including how to deal with this oozing, superripe cheese.
Dessert in the
Table of Contents for the Digital Edition of Wine & Spirits - April 2012