QUEIJO AMARELO DA BEIRA BAIXA VELHO DOP
Ripened cheese, hard to extra hard paste, slightly crumbly.
Ripened cheese, hard to extra hard paste, slightly crumbly, creamy, from dark yellow to Orange in colour, with some irregular holes, obtained by prolong cure (minimum 90 days). The milk comes from the Baira Baixa geografical region.
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Minimum curing time: 90 days
Ingredients: raw sheep milk, salt and rennet.
Size: Large ( 0.600/0.900kg)