Beira Baixa Cheeses - Hot Cheese of Beira Baixa - DOP

This is one of the three sub-regions of Beira Baixa Geographic Status, the origin of some of the oldest and best known cheeses of our country. Hot Cheese in this region is a cured, hard or semi-hard cheese, slightly grayish color, with a very tight and brittle texture, with no rind. It is obtained by depletion of the curd after coagulation of ewe's raw milk or mixture of goat and ewe milk by the action of animal curd. It follows a maturation process for a period of 120-150 days. It has the form of a low cylinder, with straight and smooth sides, the diameter from 10 to 15 cm and weighing 400-1000 grams. The odour is active and distinctive, with a strong flavor and extremely spicy. It is produced in the municipalities of Castelo Branco, Fundão, Belmonte, Penamacor, Idanha-a-Nova, Vila Velha de Ródão, Proença-a-Nova, Vila de Rei, Serta, Oleiros and Covilhã.

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