Cabra da Beira Baixa

This raw goat’s milk cheese is produced in the area of the Castelo Branco DOP cheese in central Portugal, where are kept alive the entire secular legacy and knowned for goat’s milk cheeses. This washed rind goat’s cheese is made with animal rennet as the coagulant, with a minimum period of 60 days of cure. This pressed cheese, has a washed and thin pale yellow color and weights around 600g. The delicate soft, nearly runny texture is complimented, with a lightly piquant grassy, floral, rustic notes and a mild nutty goaty flavor.

MILK TYPE Raw goat’s milk
Rennet Animal rennet
Region Beira Baixa – Centre interior of Portugal
Consistency Soft
Rind Washed, light yellow color
Aging > 60 days
Flavour Mild, nutty, goaty with a light piquant grassy notes
Weight (average)