QUEIJO DE OVELHA, CABRA E VACA CURADO – À CABREIRA
Cured cheese, semi-hard, uniform white paste.
Cured cheese, semi-hard, uniform white paste, with a few small eyes, obtained by slow draining of the curds, after the coagulation of raw sheep, goat and cow milk, by action of animal rennet.
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Minimum curing time: 30 days
Ingredients: Raw sheep, goat and cow’s milk, salt, rennet.
Sizes: Large ( 0.900/1.100kg) Merendinha/Médium (0.400/ 0.600kg)