9 days ago
55
1
Posted On: October 8th 2026, 11:29 pm
“The sweet is never as sweet without the sour” oh yeah?? how about... plus the savory. the acidic. tyrosine. the fat. The seasonal refreshing flavors that keep us wanting more. Okay. Now we’re talking.
And what are we talking about, what has got us hooked? Da Morgada fruit pâté, a timeless, traditional, Portuguese delicacy brought right to you at @cowbellpdx. Yes, it’s true!
The roots go wayyyy back, actually, all the way to the days of Moor (shurg), from Iberian culture, when the practice of cooking down raw fruits and berries first started as a method for preserving rich, seasonal fruits. Trade inevitably drove these kinds of products and practices all throughout Europe, including Portugal. Although the original recipes used honey, when the spreads spread into Portugal, the nuns from Odivelas Monastery altered the process by swapping out honey for sugar, brought in from trade from Brazil and Madeira. Sugar and fruit pâté? All day.
We love these pastes because they are easy to apply to whatever’s in season! Primary qualities are fruity, sweet and delicately floral. The traditional way of enjoying it is to slice the gelacious slabs into smaller slabs with a knife, never a spoon!
Enjoy compiled as a little stacked sandwich- bread, paste, cheese, all in even proportion. We totally dig pairing these with aged cheddars and alpines. Also with firm, salty sheep cheeses - Italian Pecorino, Spanish Idiazabal, Portuguese Queijo Serra da Estrela (** in the cheese case now at @cowbellpdx!!! ***), French Roquefort. Ask our mongers in house about domestic sheep cheeses, too!!
Enjoy with n/a amaro or a nice stiff, over-ice black tea, French 75, Rye on the rocks or neat. All these pairings instrumentally work to cut through the pastes’ fatty, tender, fruity-sweet flavor.
Da Morgada fruit pastes are perfect pairings all year long! Experiment with end of summer garden harvests, crispy apples, and late harvest berries. Report back on your experience!
#Cheesetothepeople #DaMorgada #Cowbellpdx #fruit #pairings
And what are we talking about, what has got us hooked? Da Morgada fruit pâté, a timeless, traditional, Portuguese delicacy brought right to you at @cowbellpdx. Yes, it’s true!
The roots go wayyyy back, actually, all the way to the days of Moor (shurg), from Iberian culture, when the practice of cooking down raw fruits and berries first started as a method for preserving rich, seasonal fruits. Trade inevitably drove these kinds of products and practices all throughout Europe, including Portugal. Although the original recipes used honey, when the spreads spread into Portugal, the nuns from Odivelas Monastery altered the process by swapping out honey for sugar, brought in from trade from Brazil and Madeira. Sugar and fruit pâté? All day.
We love these pastes because they are easy to apply to whatever’s in season! Primary qualities are fruity, sweet and delicately floral. The traditional way of enjoying it is to slice the gelacious slabs into smaller slabs with a knife, never a spoon!
Enjoy compiled as a little stacked sandwich- bread, paste, cheese, all in even proportion. We totally dig pairing these with aged cheddars and alpines. Also with firm, salty sheep cheeses - Italian Pecorino, Spanish Idiazabal, Portuguese Queijo Serra da Estrela (** in the cheese case now at @cowbellpdx!!! ***), French Roquefort. Ask our mongers in house about domestic sheep cheeses, too!!
Enjoy with n/a amaro or a nice stiff, over-ice black tea, French 75, Rye on the rocks or neat. All these pairings instrumentally work to cut through the pastes’ fatty, tender, fruity-sweet flavor.
Da Morgada fruit pastes are perfect pairings all year long! Experiment with end of summer garden harvests, crispy apples, and late harvest berries. Report back on your experience!
#Cheesetothepeople #DaMorgada #Cowbellpdx #fruit #pairings
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