Arriving from one of Portugal’s far flung islands, Terceira, this “little castle” cheese, its name giving a nod to a 16th century ruin, is made with milk from cows that graze year round. Using the same recipe for the last 100 years, this young brine washed cheese is fresh, delicate and often compared to Port-Salut. Spread on warm crusty bread. Taste: Creamy soft with notes of herbs. Pairings: Dry white or young, fruity red wine. Made with pasteurized cow's milk and traditional rennet.