Authenticity and Tradition
The sheep milk cheese
produced in the South of the Alentejo
is a ripened cheese, semi-soft and buttery, obtained from the curdling of the pure milk from the sheep raised in the region by action of an infusion of cardoon (Cynara Cardunculus L.).
A delicate flavour, subtly spiced by the infusion of the cardoon, and a semi-soft paste that can acquire different consistencies and adapt to different tasting contexts characterise a cheese that stands out for the intense subtlety of its flavour and the refined elegance of its taste.