Made from sheep's and goat's milk, in the ideal proportion of 75% of the first to 25% of the second, raw, curdled with animal rennet, it is aged for at least three weeks. Cylindrical shape, about 5 cm high and 12 cm in diameter, it weighs between 300 and 500 g. Whitish-unpolished paste, semi-hard, with little or no holes, it has a particular flavour. The production area is mostly concentrated in the old village of Rabaçal (Penela municipality, Coimbra district) and few neighbouring villages, in the centre of Portugal.