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The raw sheep from warm land, usually known as "Terrincha" has
its solar the area of terra Quente and valley of superior
Douro. The "Terrincha" expanded from XIX century
and represents today 98% of the regions ovine effective.
Their food, in permanent pasturage, comes mostly from
the grass-land and forage, from leafage of ash tree,
elm, almonds-tree, olive-tree, vineyard, and also from
typical bushy plants like genista heather-bell, shrub
and cistus.
This is the natural painting with peculiar ecological
conditions, associated to a traditional handling that
defines and keeps the speciality of milk produced by
"Terrincha" sheep.
From this milk we make "Terrincho Cheese",
a cheese of natural controlled cure, from slow draining
of the curdled-milk, after extreme raw sheep milk’s
coagulation with animal curdling. It shows the shape
of a cylinder (dish) with flat rind and straw-yellow
colour, oily paste with a few holes and sometimes deformable.
Its flavour is soft, clean and very characteristic.
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