FORMAGGIO.IT

Il Portale del Formaggio

Queijo Terrincho

This is a cured cheese, of semi-soft consistency, slightly oily and with some holes, white and uniform.
Established through use, particularly due to the fact that in "Foral de Mirandela", written by D. Manuel 1, in 1512, there is a reference to "dry cheeses", and due to the various references and studies dating from 1900.
By slowly draining the curds, after coagulation of the pure, raw ewe's milk of the Churra da Terra Quente (Terrinchas) Breed, through the action of animal rennet.
The orographical layout of the region gives it particular climatic characteristics which range from sub-Atlantic/Mediterranean to semi-arid Mediterranean, giving this area special ecological 
conditions, together with a traditional method of animal rearing which results in the ewes of this breed producing milk with specific characteristics.