Rabacal goat and sheep Cheese,Portugal Queijaria Licinia price supplier

THE ORIGIN

The cheese, originally from the village of Rabaçal in the county of Penela, Coimbra district, is also produced in some villages of the counties of Condeixa-a-Nova, Penela, Soure, Alvaiázere, Ansião and Pombal, maintaining the traditional form of manufacturing.

The home production was always circular in shape and small. That's what tells us, among others, the Encyclopedic Dictionary, Lello Universal, first published in the 1930s, when it shows a picture of cheeses, including the Rabaçal, involved in body of basketry.

And very occasionally, a little further back in time, Eca de Queiroz, as aware to dimensions of identity and otherness, scores the Rabaçal cheese in his work "The City and the Mountains".

THE CHEESE

It is a cured cheese of pulp semi-hard to hard, with little or no small eyes and irregular, scattered in the white matte, obtained by slow draining of the curd after coagulation of the mixture of Milk from sheep and goats through the action of animal rennet and craftsmanship.

After salted cheeses are washed every two days for several days, followed by curing for a minimum of 90 days. Shows a yellowish shell, a pulp semi-hard to hard, white malt, cylindrical (diameter 3.94 - 4.72 in and height 1.3 to 1.65 in) and a characteristic taste due to the mixture of milk goat and sheep.

It is a complete feed rich in fat, high biological value, protein, amino acids, Organic acids, minerals, especially chlorine, sodium, calcium, phosphate and vitamins A, B2 and B1.