Queijo Picante da Beira Baixa - Spicy Cheese of Beira Baixa
Spicy Cheese is cured of this region of hard paste or semi-hard, slightly grayish color, texture very closed and brittle, rindless. It is obtained by depletion of the curd after coagulation of raw ewe's milk, pure or mixture of milk from sheep and goats through the action of animal rennet. The following is a ripening process for a period of 120-150 days.
It is cylinder-shape below with straight faces, and smooth edges defined diameter varying between 10 and 15 cm and a weight of 400 g to 1 kg. The aroma is active and characteristic, with a strong flavour and spicy sharply.
It is produced in the districts of Castelo Branco, Fundão, Belmonte, Penamacor, Idanha-a-Nova, Vila Velha de Ródão, Proenca-a-Nova, Vila de Rei, Sertã, Oleiros and Covilhã.