Ti Joaquina
Spicy Cheese from Beira Baixa or Burnt Cheese
Spicy Cheese from Beira Baixa or Burnt Cheese
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Spicy cheese from Beira Baixa comes from the Beira Baixa region, or is also known as queimoso cheese, the name by which it is recognized in most villages in Beira.
Made from sheep's or goat's milk, or both, it is a cured cheese with a semi-hard paste, with small irregular or uniform holes, and a greyish or dirty white colour. The curd is obtained using animal rennet, applied to raw milk. In addition to rennet and milk, it also includes salt in its ingredients .
It has an intense aroma and a very spicy flavor, also intense. Its shape is cylindrical, low, with smooth faces, presenting diameters between 10 and 15 cm and heights between 3 and 5 cm. Its weight can vary between 400 g and 1 kg.
The maturation of Beira Baixa spicy cheese takes around 120 days and should take place at a temperature between 10 and 18 ℃ and a humidity of between 70% and 80%.

