QUEIJO DE CASTELO BRANCO VELHO DOP
Ripenend Cheese, with hard to extra hard paste.
Ripenend Cheese, with hard to extra hard paste, yellowish, with a few small “eyes”(holes), obtained by slow draining of the curd after coagulation of raw sheep milk by animal rennet action. The milk comes from the geographical area of production of this Protected Designation of origin cheese.
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Minimum curing time: 90 days
Ingredients: raw sheep milk, salt and thistle.
Size: Large ( 0.600/1.000kg)