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The very intense and rather spicy flavour of cheese Cova da Beira, is not due to some
condiment with maleguetta pepper, as many like to think, but
only to the effect of a cure by salt in very special conditions.
It’s a mixture cheese of sheep and she-goat milk whith
its origins in the time when brine (salt-water) was the only
way to preserve the products.
The Queijo Queimoso Lidador is one of the few that still use
the traditional process of making this peculiar cheese.
Therefore the cure of piquant cheese is made in Open Mountain
in small granite houses, without windows and the floor covered
with earth where the ideal conditions of maturation are found.
The very intense and rather spicy flavour of cheese Cova
da Beira, is not due to some condiment with maleguetta pepper,
as many like to think, but only to the effect of a cure by
salt in very special conditions.
It’s a mixture cheese of sheep and she-goat milk with
its origins in the time when brine (salt-water) was the only
way to preserve the products.
The Queijo Queimoso Lidador is one of the few that still
use the traditional process of making this peculiar cheese.
Therefore the cure of piquant cheese is made in Open Mountain
in small granite houses, without windows and the floor covered
with earth where the ideal conditions of maturation are found.
There, cheese are salty and covered with straw, beginning
that way a long cure process, where cheese are washed at fixed
periods, again salty and covered with straw, by putting them
first in horizontal and then in vertical over the straw on
the floor.
Almost only ten months after having gone to the cure
houses, the true piquant cheese sees daylight again, ready
to take its evidence place on appraiser table.
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