From the Beira Interior region, Malva cheese has a soft paste, with small irregular eyes and a light yellowish color. This ripened cheese is obtain from draining of curdle after pasteurized cow and sheep’s milk coagulation through the action of animal rennet. The cheese is washed and dried periodically during maturation, reaching a minimum of 30 days and weighs about 900g.

MILK TYPE Pasteurized cow and sheep’s milk
Rennet Animal rennet
Region Serra da Estrela Mountains – Centre north of Portugal
Consistency Soft
Rind Washed, yellow straw color
Aging > 30 days
Flavour Mild flavour slightly acidic
Weight (average)