Cheeses of Beira Baixa - Yellow Cheese of Beira Baixa - DOP

This is one of three sub-regions of the Beira Baixa Geographic Status, where some of the oldest and best known cheese of our country have been produced. The Yellow Beira Baixa cheese is cured, with hard or semi-hard paste and yellowish color, made with a mixture of sheep's and goat's milk or sheep's milk only. It is obtained by the depletion of the curd after coagulation of raw, pure milk, by the action of animal rennet. Then, follows maturation for a minimum period of 45 days which, if exceeded until a minimum of 90 days, makes this cheese to become a variety called "Old", which is harder, slightly brittle, and has a yellow and orange-brown color. Both varieties have the form of a low cylinder, regular and without defined edges, with a diameter of 12-16 cms and weighing from 600g to 1000g. The Yellow Cheese of Beira Baixa is presented also in a snack version with a smaller diameter and weight between 200g and 500g. Intense but pleasant aroma and clean taste, slightly acidic flavor, this cheese takes on the variation "Old" a persistent aroma and strong flavor, slightly spicy and salty. 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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