Produced in the town of Evora in the Alentejo region of southern Portugal, Queijo de Evora is made from raw sheep's milk.

Production runs from November, and peaks in March or April when milk production is at its richest.

Flavors reflect the pasture that the sheep are grazing on, as well as the use of thistle rennet as the coagulant during production. Thistle rennet imparts a unique, slightly bitter (but not unpleasant) flavor to cheese that is balanced with salty, fruity notes and a slightly citrus-like finish. With age, these flavors become much more pronounced and assertive.

The rind and paste of Queijo de Evora is a delicate, pale yellow and quite thick and meaty. Generally it is recommended that the rind is not eaten.