Semi-cooked paste cheese with natural rind

Natural rind cheese aged on pine wood boards. During production, the curd is stirred and heated to 44°C to activate thermophilic bacteria, enhancing elasticity and creating subtle toasted notes.

Its distinctive shape comes from the traditional Portuguese mold. The rind displays a range of natural colors from wild molds and yeasts, with an aroma reminiscent of a bakehouse.

Inside, the ochre-toned paste reveals small, evenly distributed eyes. With a firm yet slightly elastic texture, it offers citrusy, fruity flavors with sweet undertones. Available in 4, 7, and over 10 months of maturation, each stage revealing greater complexity.