CERTIFIED CHEESE
INFORMATION
Made with raw sheep milk from Bordaleira Serra da Estrela and/or Churra Mondegueira breed, produced in a delimited geographical area. The sheep are raised in the mountains eating from spontaneous plants. Milking is manual or mechanical. The milk is subjected to indirect heating up to a temperature of 30 ºC, and then a preparation made by crushing the cardoon Cynara cardunculus L. is added, in a proportion of 0.03%. Coagulation takes a maximum of 60 minutes. The curd undergoes slow draining, being placed in a metal hoop, pressed with the hands to drain the whey and it is kept under pressure until complete draining. The cheese is then subjected to maturation or curing in a place with the right conditions (temperatures between 6ºC and 12°C and relative humidity between 80% and 95%). The cheese is washed and turned as often as necessary to keep the rind smooth and clean. The cure takes at least 45 days.
