The production process of the Alentejo sheep milk cheese reflects a wise and complete use of the milk. In first instance, this milk is used in the production of the prime product, the buttery cheese, more or less ripened. The remaining whey is reheated and the resulting paste is dried in the cloths to produce the Requeijão, light in colour and with a creamy and slightly grainy paste, the Almece and the Butter, products that benefit from the exemplary quality of the milk and the manufacture of which reflects the ancient production methods.

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