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Is one of the most famous, not only in Portugal but also among appraiser
all over the world. Its production has very rigorous
rules and its delimited region is in the subdivision
of districts of Nelas, Mangualde, Celorico da Beira,
Tondela, Gouveia, Penalva, Fornos de Algordes, Carregal
do Sal, etc. It’s made of sheep milk, mostly during
the months of November to March. Its maturation period
has specific norms and must last thirty days at least.
It has a scent and taste unmistakable; soft and refined
it’s an appraiser’s dream. According to its maturation
it becomes creamy pouring out) or thicker. It’s always
a feast to your senses.
It’s a cured cheese from artisan 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
"Cynara Cadunculus" 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 an uniform
straw-yellow colour. Its scent is intense and the savour
reveals a soft, clean "bouquet" lightly acidulous.
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