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It is one of the most known and appreciated Portuguese cheeses, with an aroma and exquisite taste. It is produced with raw milk from the Bordaleira sheep (it can also be churra Mondegueira milk), and it takes 45 days for the cheese to mature. Depending on this period, the cheese can be more buttery or denser, have a soft or semi-soft, white or slightly yellow paste. Its appearance is uniform (without or with a few holes) obtained by the slow draining of the curd after coagulation of the raw milk, thistle and salt. It is cylindrical and flat, and features a well formed, smooth and thin soft crust. Its weight can fluctuate between 700 grams to 1 kilo.
It is produced with raw milk and its maturation takes place in a minimum period of 60 days. It has an intense aroma and palate. It is a cheese cured from semi-soft to hard paste, white or slightly yellowish, uniform. Its shape is also cylindrical, with a soft, smooth, thin crust, straw yellow in color.
Traditional cheese made from pure goat's milk, with a strong aroma and a markedly intense taste. It is cured from semi-soft to hard paste, white or yellow, uniform (without or with few eyes), obtained by the slow exhaustion of the curd after coagulation of raw goat's milk with animal rennet. Its shape is cylindrical and low. Its weight can vary between 400 and 500 grams, depending on the type of shape that is used during its production.
It is a by-product produced with sheep's milk curd serum. It is fresh, therefore not needing maturation, obtained through the heating (pasteurization) of the serum, from 80 to 83 degrees. In this thermal process, the coagulation of the albumins and globulins, the lactalbumin and the lactoglobulin, respectively, is given. The shape is cylindrical, and has a smooth, well-formed, smooth and thin mass of uniform white color. Its weight can vary between 200 and 250 grams.