Certified Cheese
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Information
Made with raw milk from sheep, the Bordaleira race Serra da Estrela and / or Churra Mondegueira, produced in a defined geographical area. The sheep are raised in the highlands with power weeds. Milking is manual or mechanical. The milk is subjected to indirect heating to a temperature of 30 ®C, and then added to a preparation made by crushing thistle Cynara scolymus L., in a proportion of 0.03%. Coagulation takes at most 60 minutes. The curd undergoes slow draining being placed on cincho, pressed his hands to deplete the serum and kept under pressure until complete exhaustion. The cheese is then subjected to aging or curing in place with the appropriate conditions (temperature (local) between 6 and 12 ®C and relative humidity (local) between 80 and 95%). The cheeses are turned over and washed as often as necessary to maintain smooth and clean crust. The cure to go out to the market is at least 45 days.
