Fornos De Algodres Butter Cheese / Fornos De Algodres Dryed Cheese.,Portugal price supplier

Is one of the most famous, not only in Portugal but also among appraiser all over the world. Its production has very rigorous rules and its delimited region is in the subdivision of districts of Nelas, Mangualde, Celorico da Beira, Tondela, Gouveia, Penalva, Fornos de Algordes , Carregal do Sal, etc. Its made of sheep milk, mostly during the months of November to March. Its maturation period has specific norms and must last thirty days at least. It has a scent and taste unmistakable; soft and refined its an appraisers dream. According to its maturation it becomes creamy pouring out) or thicker. Its always a feast to your senses.
Its a cured Cheese from artisan work with half-soft paste, creamy, white or slightly yellow, uniform (without holes or just a few) obtained from slow draining of curdled-milk, after raw sheep milk coagulation, with "Cynara Cadunculus" thistle.
The shape is a low cylinder with side camber and a little in the upper face, not having precise tacks. It shows a soft well formed rind, smooth and thin, with an uniform straw-yellow colour. Its scent is intense and the savour reveals a soft, clean "bouquet" lightly acidulous.