The Almece is made from the liquid that is left over after the Requeijão is made. This whey is boiled once more and small pieces of paste are formed. The word Alemece comes from the Arab almeiz or al-meice or even al-mîs which means “milk whey”. In the Alentejo it is usually eaten with a bread-based dish named sopas de pão, literally, bread soup.

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