esqueixos

Esqueixos is the plural form of the term used in Galician and Portuguese to refer to cheeses, particularly soft, fresh varieties produced in the Iberian Peninsula. In everyday use, esqueixos denotes several kinds of small, white, fresh cheeses rather than a single named product. The term reflects a traditional category of dairy products common in northern Portugal and in Galicia, Spain.

Production and characteristics typically involve milk from cows, ewes, or goats, which is curdled with rennet or a similar coagulant. The curd is drained and shaped, often into small rounds, and the resulting cheese is fresh and soft. Textures can range from creamy to slightly crumbly, and colors are usually pale ivory to white. Many esqueixos are lightly salted and may be consumed soon after production. Some regional variants are pressed for a firmer texture, while others are kept very soft and cake-like.

Regional varieties differ in milk source, handling, and aging, leading to a spectrum of flavors from mild and milky to tangier profiles. They are commonly sold in local markets and prepared for immediate consumption, sometimes with bread, olive oil, honey, or fruit preserves. In cooking, esqueixos can accompany savory dishes or be used in simple desserts, highlighting the milk’s freshness.

See also: Portuguese cuisine, Galician cuisine, List of cheeses, Fresh cheeses.