THE ORIGIN
The handmade process starts
from the heating of
raw milk of the sheep
grazed on the slopes of Arrábida.
THE CARDO
Is then added salt
and an infusion of Cardo,
essential for the process
of the coagulation.
THE COAGULATION
It begins the cut of the curd,
that is largely drained
of the whey through the rest
of the mass and with the
aid of a cloth.
This serum is used to make butter
or cottage cheese.
THE CINCHOS
The curd is ready to
be placed in cinchos where
the remaining whey is drained.
A decisive artisanal process for
cheese quality.
THE CHAMBERS
After well drained, the cheeses
are removed from it’s cinchos,
placed on trays and identified
with the lot number.
Then, they are taken to
the chambers, where they rest
and turned every day.
WASHING
The cheeses are washed
to keep its crust always
clean and smooth.
Everytime they are washed,
they get brand new girdles.
EVALUATION
After 20 days, the cheeses
are ready to be consumed.
However, before going for sale,
the crust, shape, consistency,
texture, cream, color,
aroma and flavor, are evaluated.
CONSUMPTION
The cheeses are then packaged,
labeled and brought to you.