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Porto

Queijaria Amaral

Closed Now: 9:00 AM - 7:00 PM
Open today: 9:00 AM - 7:00 PM
Review Highlights
Soooo good!

Great shop for cheese and charcuterie! The owners are adorable and really helpful with the... read more

Reviewed September 9, 2017
sweetsweetlola
,
Paris, France
via mobile
A happy coincidence

On our first day in the city, we knew we had to sample the city's cheese and wine. We spotted this... read more

Reviewed July 7, 2017
Ana_Eats
,
Winchester, United Kingdom
Read all 13 reviews
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Traveler Overview
  • Excellent78%
  • Very good7%
  • Average15%
  • Poor0%
  • Terrible0%
Sep 9, 2017
“Soooo good!”
Jul 7, 2017
“A happy coincidence”
About
Cheese Shop Amaral Cheese and sausage Tasting in the oldest shop in Porto with 90 years of History
Closed Now
Hours Today: 9:00 AM - 7:00 PM
Suggested Duration:< 1 hour
Contact
Rua de Santo Ildefonso 190 | dos Poveiros Park, Porto 4000-465, Portugal
+351 22 200 4162
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Great shop for cheese and charcuterie! The owners are adorable and really helpful with the specialties that they offer! We bought all of our souvenirs there!
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On our first day in the city, we knew we had to sample the city's cheese and wine. We spotted this unassuming little hole-in-the-wall place and were instinctively drawn towards it. Inside, we asked which cheese we should try and which wine was good. Somehow this evolved into
Read more
So we stopped into Amaral just because the cheeses in the window looked so good, and I am so glad we did. We ended up going two more times during our stay in Porto to get fresh supplies of cheese. Portuguese cheeses are really good with a nice range of styles. Carla (the
Read more
Carla had recommended a wine, Meio Queijo, and it was lovely, so was the cheese, Ovelha Meia Cura . Thank you Carla.
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Great tasting of various cheeses. The owner (gentlemen) provides great service and is very knowledgeable on Portuguese cheeses. We had the best Artesanal dipping cheese (Queijo Curado de Ovelha). Goes well with fresh bread, nuts and of course; Portuguese red wine. We wish we
Read more
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