Products > Gourmet Grocery > Cheese (NEW)
These cheeses we selected for you are part of a legacy of families dedicated to a quality cheese production that has been preserved over time. Coming from a typical craft production region of inland Portugal, “Cova da Beira”, close to peak of Portugal, “Serra da Estrela”.
Fresh milk is collected from local farms and used in its raw and purest form. The manufacturing process inherited decades, involves the use of natural coagulants: the thistle, of plant origin, for the production of pure sheep buttery cheese, and curd of animal origin for other cheeses. All this to keep alive a centuries-old heritage...
In this group of cheeses we have the primacy of having an “ex-libris” of Portugal in this sector: the Yellow Cheese “Queijo Amarelo da Beira Baixa”. It was magazine cover, along with other cheeses, on the renowned magazine "Wine Spectator" with the theme "100 Great Cheeses."
One of the best in the world ...
SPICY CHEESE of “Beira Baixa” (PDO)
Made from sheep's goat’s milk, this spicy cheese has a prolonged ripeness (between 6 and 9 months) which gives it a strongly flavor and a hard paste. It also has an origin designation (demarcated region of Beira Baixa cheese). Should be finely sliced and can be served as an appetizer or at the end of a meal.
YELLOW CHEESE of “Beira Baixa” (PDO)
Made from sheep's goat’s milk, its ripeness varies between 45 and 60 days (half ripeness), yellow cheese has a semi-soft body and is another one of our stars. Its recognized quality earned him a designation of origin (demarcated region of Beira Baixa cheese). (800gr)
PURE GOAT’s CHEESE
Made with raw goat milk, with strong and intense flavor, a prerogative of goat cheeses, this hard cheese seduces the most demanding tastebuds. In summer it is known as "Cheese Horn" or "Cornet" in the most polite tables. It ripens for two months or more. (600gr or 800gr).
SHEEP’s CHEESE, Ripened and Buttered
Made from raw sheep's milk, salt and thistle, this cheese has won seat at the table of many Portuguese homes. Goes well with rusks, is excellent to accompany delicacies and serves both: to begin or to finish a meal. (500g to 1 kg)
Ripened sheep's cheese
It has the same basic ingredients of buttery cheese but is manufactured with a animal origin rennet which gives it a more intense flavor. It is semi-hard or hard cheese (at summer) and needs 60 days of ripeness. (1kg).
Made from the mix of sheep’s, cow’s and goat’s milk, the mix cheese has a semi-soft paste, and a mild flavor that makes it accessible to many different tables but always with the same quality seal. It is semi-ripened and has an acidulous taste. (900gr)
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