QUEIJO DE CASTELO BRANCO DOP
Ripened cheese-soft paste or semi-hard paste.
Ripened cheese-soft paste or semi-hard paste. Slightly yellow, with some irregular holes, obtained by depletion of the curds, after coagulation of the raw sheep milk, by thistle action.
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Minimum curing time: 45 days
Ingredients: raw sheep milk, salt and thistle.
Sizes: Large ( 0.600/1.00kg) Merendinha/Médium (0.400/ 0.500kg)