Product Description
From the north-west part of Portugal comes a goat's cheese made exclusively from the Serrana Negra goat breed. The Serrana is generally eaten for its meat in Portugal, but for 40 - 50 days in the early spring the goats are milked. The milk is very rich in butterfat and protein. Sensitive to the cold, but hardy to extreme heat, the goats move around the mountains from high to low altitudes, transhumance, as the weather changes. The Tras-os-Montes region is best known to outsiders as where Portugal's grapes for port are grown (at the lower altitudes), to insiders it is also known as the area where this fine DOP cheese comes from. After Transmontano is formed, it is salted and allowed to age for a minimum of 60 days. This delightful goat cheese is semi hard with a natural white rind with a firm, hard, slightly unctuous texture. Excellent for grating and as a table cheese.
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