Ripenend, semi-soft yellowish cheese with a few small holes; obtained by separation of the whey after coagulation of a mixture of ewe's milk and goat's milk in the proportion 20:80, 40:60 or 60:40 using either an animal rennet or Cynara cardunculus. Regular shape, with welldefined sharp edges. Malleable to hard texture; .drum-like. sound. Crust slightly rough, thin and unbroken, occasionally oily but resistant, toasted yellow or orange in colour; uniform. Weight between 150 g and 400 g, diameter between 7 and 10 cm and heights between 3 and 4 cm. Consistent texture, not very tight, with a few samll holes; yellowish to orange in colour and

uniform. Has a slightly vigorous, clean and piquant taste. The aroma is pleasant and distinctive. Moisture content between 55 % and 65 % and the fat content in the dry matter is between 45 % and 60 %.

Given the soil and climatic conidtions required to produce the ewe's milk and goat's milk, the geographical area in which the raw materials are produced coincides with the Portalegre district. In view of the organoleptic characteristics of Queijo Mestiço de Tolosa, its reputation and the local, genuine and unchanging methods used for producing and ripening it, the geographical area of processing and preparation by its nature comprises the municipalities of Castelo de Vide, Nisa, Marvão, Crato, Alter do Chão, Arronches, Monforte and Portalegre in the district of Portalegre.

Milk obtained from traditionally reared and fed ewes and goats is transported to the cheese factories, where it is mixed in the correct proportions. The mixture is then sieved through a special white cloth and is dried using either a traditional process (bain marie over a wood fire and stirring with a fataça) or special tanks. When the milk reaches a temperature of 30 °C some animals or vegetable rennet is added in proportions dictated by tradition and in accordance with the cheesemaker's own practice. After coagulation the solids are placed in cheese presses and squeezed and the curd is allowed to settle for about 15 minutes. Afterwards,

without being removed from the presses, the cheese is salted in the traditional manner. After three to four days the cheeses are removed from the presses and are allowed to ripen for three to four weeks. Between 20 and 25 days into the ripening process a cloth dipped in a mixture of pepper powder and water is wiped over the tops and sides of the cheeses, giving them their typical colour