FORMAGGIO.IT

Il Portale del Formaggio

  

    

Queijo Rabaçal

This is a cured cheese, of semi-hard to hard consistency, with a few small irregular holes, or none at all, spread over the mass which is dull white in colour.
Established through use, particularly due to descriptions given by Hansens (1938), Arnaut (1961), Bravo (1966) and Torres (1991) on the techniques of manufacturing Rabacal cheese. 
By slowly draining the curds, after coagulation of the ewe's and goat's milks, through the action of an animal rennet and by artisanal production.
The smell and flavour of the cheese reveal the special nature of the regional flora which serves as pasture for the sheep.

Name of Group of Producers Body Inspection
COPRORABACAL - Cooperativa de Produtores do Queijo Rabaçal, CRL
Rua do Sol, Apartado 7
3230 Penela 		Adsicó-Qualidade - Instituto de Controlo e Certificação dos Produtos 
Agro-alimentares Endógenos da Área de Sicó
Rua do Sol - Apartado n 7
3230 Penela