This delicacy is the result of a process that goes beyond mere technique. The labour force is used in dairies, mostly family-type, which gives a unique atmosphere. The secrets are passing from grandmothers to granddaughters, a secular tradition. Zimbro is made from raw sheep’s milk, coagulated by the addition of thistle flower extract, Cynara cardunculus and the minimum period of the cured process is 35 days. The unique flavor is herbaceous and lightly acidulous, and the cheeses can weight between 0,5 and 1Kg. Soft and creamy with a smooth, thin, leathery and straw colored rind. The cheese can easily be scooped out of with chucks of bread.
|MILK TYPE||Raw sheep’s milk|
|Rennet||Vegetable - Thistle rennet|
|Region||Serra da Estrela Mountains – Centre north of Portugal|
|Rind||Washed, thin, pale straw colour and unctuous|
|Aging||> 35 days|
|Flavour||Clean, perfumed bouquet with a sweet, herbaceous finish and lightly acidulous|
||600 g /1 Kg|