The production of goats in areas of adverse conditions geoclimatics, is closely linked to the modus vivendi of the population of the Beira Baixa region, which fits a specific system and exclusively natural, with great predominance of native vegetation. This pasteurized goat’s milk is coagulated by the addition of animal rennet and has a long curing process of 20 days. This pressed soft cheese, has a washed and thin rind with a pale yellow color and weight around 450g. The result is very smooth in mouth flavor and a light goat’s milk aroma.