CURED (120g)
It is made with pasteurized goat's milk. The pasteurization process consists of subjecting the milk to a temperature of approximately 75ºC for 20 seconds after which it is cooled to a temperature of 37ºC.
It has a smooth but unmistakable aroma and taste, accentuated by the careful maturation process of approximately 15 days, which it undergoes after manufacture.
It is an artisanal cheese made with a soft paste, with a whitish, uniform or irregular tone, characteristics that it acquires during curing.
The shape is of a low cylinder, with defined edges.
It has a uniform whitish crust.
LONG CURE (100g)
It is made with pasteurized goat's milk. The pasteurization process consists of subjecting the milk to a temperature of approximately 750°C for 20 seconds after which it is cooled to a temperature of 37°C.
It has an unmistakable aroma and taste, accentuated by the careful maturation process of approximately 30 days, which it undergoes after manufacture.
It is an artisanal cheese with a hard paste, with a whitish, uniform or irregular tone, characteristics that it acquires during curing.
The shape is of a low cylinder, with defined edges.
It has a uniform whitish crust.
LONG CURING ALVARINHO & PIMENTÃO WINE (100g)
It is made with pasteurized goat's milk. The pasteurization process consists of subjecting the milk to a temperature of approximately 75ºC for 15 seconds after which it is cooled to a temperature of 37ºC.
It has an intense and unmistakable aroma and taste, accentuated by the careful maturation process of approximately 60 days, which it undergoes after manufacture.
During the maturation process, it is immersed in several baths of pepper paste and Alvarinho green wine, which gives it an orange tone and a very characteristic flavor.
It is an artisanal cheese with a hard paste, with a whitish, uniform or irregular tone, characteristics that it acquires during curing.
The shape is of a low cylinder, with defined edges.
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geral@vinhalvarinho.pt