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Discover the Beira Baixa Cheese

Discover the Beira Baixa Cheese 2
Discover the Beira Baixa Cheese 3
Descubra o Queijo da Beira Baixa

Discover the Beira Baixa Cheese

Beira Baixa is one of the regions where some of the most appreciated and traditional Portuguese cheeses are produced.

Due to its granitic soils and natural pastures, the Beira Baixa region presents favorable conditions for the production of rich milk, giving its cheese a unique flavor.

For the production of this delicious cheese, the manufacturing process differs slightly depending on the type of cheese that may be Castelo Branco Cheese, Yellow Cheese from Beira Baixa or Spicy Cheese from Beira Baixa.

O nosso Fig, Orange and Anise Jam it is perfect to accompany the cheeses of Beira Baixa.

1. Castelo Branco cheese

With semi-hard or semi-soft paste and yellowish color, Castelo Branco cheese is known for its strong flavor and unique aroma.

This cheese results from the slow draining of the curd, after coagulation of raw sheep’s milk, by the infusion of thistle, followed by a maturation period between 8 to 14 degrees, with 80-90% humidity and for a minimum period of 45 days. In the case of Castelo Branco Old cheese, to keep a hard paste typical of this type of cheese, the maturation should last at least 90 days.

2. Yellow Cheese from Beira Baixa

This type of cheese can be hard or semi-hard and yellow in color. It is a cheese with an intense flavor and slightly acidic. The Yellow Cheese of Beira Baixa is obtained through the slow reduction of the curd, after coagulation of raw sheep’s milk or the mixture of sheep’s and goat’s milk, by the action of animal rennet. The maturation process takes at least 45 days, at a temperature of 10 to 18ºC, with a humidity around 70 to 85%. If the cure lasts at least 90 days, it is called Yellow old Cheese from Beira Baixa, getting a harder paste.

3. Spicy Cheese from Beira Baixa

Beira Baixa’s Spicy Cheese may have a hard or semi-hard paste and a gray-white color, strong and spicy flavor.

This cheese results from the slow draining of the curd, after the coagulation of raw sheep’s milk or mixture of sheep’s and goat’s milk, by the action of animal rennet. The maturation process takes about 120 days and must be carried out at a temperature of 10 to 18ºC, with a humidity of 70 to 80%.

How to enjoy Beira Baixa cheese

The cheeses of Beira Baixa are excellent to enjoy as appetizers or desserts, and can be part of a cheese board. You can enjoy these cheeses with a glass of wine and homemade bread.
For those looking for an irresistible combination, we recommend to pair it with our jam perfect for cheese of Fig, Orange and Anise Cheese. The intense flavor of Beira Baixa cheese is perfectly balanced with the sweetness of the fig, the acidity of the orange and the intensity of the anise.

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