Sheep Soft Cheese

It is made of , mostly during the months of November to March. Its maturation period has specific norms and must last thirty days at least. According to its maturation it becomes creamy pouring out or thicker. It is a cured cheese from work with half-soft paste, creamy, white or slightly yellow, uniform (without holes or just a few) obtained from slow draining of curdled-milk, after raw sheep milk coagulation, with thistle. The shape is a low cylinder with side camber and a little in the upper face, not having precise tacks. It shows a soft well formed rind, smooth and thin, with a uniform straw-yellow colour.

Sheep milk cheese from the region of Serra da Estrela.

Portuguese sheep milk cheese. Due to its production process it becomes creamy pouring out. Gourmet Food.