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Sheep's Cheese

Cured sheep cheese

Cured cheese of semi-hard or semi-soft paste, slightly yellow with some irregular eyes, a mass obtained by curdling after coagulation of coagulated milk by the action of animal rennet. Smooth and pleasant aroma, slightly acidic, milky clean taste.

Cheeses can be presented in their natural state or vacuum packed, whole or in halves.

Chilli cheese

Cured cheese, hard or semi-hard, slightly reddish, with a closed and brittle texture, obtained by curd exhaustion after coagulation of coagulated milk by the action of animal rennet. Intense flavor, markedly spicy (due to the mixture of flavors, conferred by the chillies and sheep's milk) and active and characteristic aroma.

Cheeses can be presented in their natural state or vacuum packed, whole or in halves.

Cheese with oregano

Cured cheese of hard or semi-hard paste, slightly greenish, with a closed and brittle texture, obtained by curd exhaustion after coagulation of coagulated milk by the action of animal rennet. Characteristic taste, markedly refined (due to the mixture of flavors, conferred by oregano and sheep's milk) and active and characteristic aroma.

Cheeses can be presented in their natural state or vacuum packed, whole or in halves.

Spicy sheep cheese

Cured cheese of semi-hard or semi-soft paste, slightly yellow with some irregular eyes, a mass obtained by curdling after coagulation of coagulated milk by the action of animal rennet. Smooth and pleasant aroma, slightly acidic, milky clean taste, distinct taste due to the addition of the pepper placed on the skin, which, with the prolongation of the cure, gives it a different flavor due to the pepper.

Cheeses can be presented in their natural state or vacuum packed, whole or in halves.

Buttery sheep cheese

Buttery cheese from soft to semi-soft, white or slightly yellowish, creamy and unctuous texture with delicate flavor.

Pickled sheep cheese

Cured cheese, hard, unctuous, yellow, obtained by draining curd after coagulation of milk. The cheese is cut into cubes, shelled and covered with virgin olive oil and oregano. The palate is pleasant, strong, persistent and slightly spicy. Intense flavor of spices.

Creamy cheese

Thick creamy, homogeneous white mass. Obtained from sheep whey after flocculation. Slightly sweet flavor. It has a validity of 8 days, respectively, packed in a careful packaging.

Fresh cheese

Fresh white pasteurized cheese. Mass obtained by curd depletion after microbial rennet action. Fresh and light dairy flavor. It has a validity of 8 days, for its packaging in a careful packaging.