FORMAGGIO.IT

Il Portale del Formaggio

Queijo de Cabra Transmontano

Extra hard, cured cheese with a humidity content of 25% to 35% in relation to fat-free cheese and with a fat content of 45% to 60% in relation to dry residue.
Produced in the subdistricts of Mirandela, Macedo de Cavaleiros, Alfândega da Fé, Carrazeda de Ansiães, Vila Flor, Torre de Moncorvo, Freixo de Espada à Cinta and Mogadouro in the district of 
Bragança and to the subdistricts of Valpaços and Murça in the district of Vila Real.
Established through use, particularly due to regional knowledge, to studies existing on the product and to the existence of the National Association of Serrana Goat Breeders.
After coagulation of the goat’s milk with animal rennet and by artisanal production.
The system of animal production is very traditional, its basis being in strictly natural feeding with a large predominance of regional indigenous spontaneous plants, which give the milk and therefore the cheese, its distinctive characteristics.