Sheep Portuguese Cheese Quinta da Veiguinha
Ingredients – Sheep’s raw milk, rennet, salt.
Weight- varies between 400 and 500 grams.
Store - between 0 and 12c
Best before date – 06 October 2018
This cheese is handmade in Trás-os-Montes in the north of Portugal.
The cheese has a mild, clean and very characteristic flavour - that becomes more intense in its old variation – has a semi soft and creamy consistence and a uniformly white colour. Maturation takes 60 days.
A perfect companion to a glass of Ginja (cherry liquor), or a Portuguese wine.
This sheep cheese is made with sheep”s milk of Churra's breed, also called Terrinchas, an autochthonous Trás-os-Montes breed from "Terra Quente"-"hot land"- (southern part of Trás-os-Montes)
The cheese is PDO - Protected Designation of Origin in accordance with the standards of the European Union.
This artisanally-produced cheeses are made in Bragança district in Trás-os-Montes and Alto Douro region. The dairy farmers and cheesemakers of this Churra or Terrincho sheep's breed are scattered throughout the counties of Macedo de Cavaleiro, Mirandela,Vila Flor, Moncorvo, Mogadouro, Alfândega da Fé, Freixo de Espada à Cinta, Vila Nova de Foz Côa e Carrazeda de Anciães.
The preservation of this unique breed exploited in the form of meat (Terrincho Lamb PDO) and milk for Terrincho Cheeses have always been the wealth and the economic livelihood of these regions, being it part of Trás-os-Montes "hot land's" life tradition. By consuming it we are contributing to their development and growth not letting this breed and inheritance disappears.