Queijo de Cabra Transmontano - Transmontano Goat Cheese
Made from raw goat's milk of the Serrana race, curdled with animal rennet, aged during two months at least. Cylindrical shape, 4 to 6 cm high and 12 to 15 cm in diameter, weighing between 600 and 900 g. Hard whitish "blind" paste that has the characteristic flavour of goat's cheese and a light peppery touch. Produced in the municipalities of Alfândega da Fé, Carrazeda de Ansiães, Freixo de Espaca à Cinta, Macedo de Cavaleiros, Mirandela, Mogadouro, Torre de Moncorvo and Vila Flor (Bragança district), as well as Murça and Valpaços (Vila Real district), located in the north-east of Portugal.
Queijo Terrincho - Terrincho Cheese
The Terrincho Cheese is made from milk of the Churra da Terra Quente sheep breed (an outcome of the crossbreeding of Badana and Mondegueira sheep) and is curdled with animal rennet and aged for at least 60 days. Shaped as a short cylinder, it is between 3 and 6 cm high, 13 to 20 cm in diameter and weights between 0,8 and 1,2 kg. With a while, half-hard paste, with a few eyes and slightly smooth, the Terrincho Cheese has a soft, particular flavour. One variety is covered with olive oil and paprika and its aging is extended, traditionally, in rye filled chests, which gives the cheese a yellow hard paste and an intense, beautiful and distinctive flavour. The legally established production area extends beyond the Terra Quente transmontana (Warm Land of the Trás-os-Montes region in the north-east of Portugal) and comprises the counties of Alfândega da Fé, Carrazeda de Ansiães, Freixo de Espada à Cinta, Mirandela, Mogadouro, Moncorvo, Vila Flor and Vila Nova de Foz Côa, as well as a few districts in the county of Figueira de Castelo Rodrigo, Macedo de Cavaleiros, Meda, São João da Pesqueira and Valpaços.