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