CHEESE AZEITAO SIMAO FAB.QTA DO ANJO DOP MINI 100g
SIMÕES AZEITÃO DOP
This cheese flavour is medium and slightly acidic in the end, with a minimum aging time of 20 days. During this period,
the cheeses are turned in daily basis and cleaned, as necessary, so that the crust is kept smooth and clean.
Ideal as entry to any meal and a great idea to serve your guests and friends on special days.
The handmade process starts from the heating of raw milk of the sheep grazed on the slopes of Arrábida.
Is then added salt and an infusion of Cardo, essential for the process of the coagulation.
It begins the cut of the curd, that is largely drained of the whey through the rest of the mass and with the aid of a cloth. This serum is used to make butter or cottage cheese.
The curd is ready to be placed in cinches where the remaining whey is drained. A decisive artisanal process for cheese quality.
After well drained, the cheeses are removed from it’s cinches, placed on trays and identified with the lot number. Then, they are taken to the chambers, where they rest and turned every day.
The cheeses are washed to keep its crust always clean and smooth. Every time they are washed, they get brand new girdles.
After 20 days, the cheeses are ready to be consumed. However, before going for sale, the crust, shape, consistency, texture, cream, colour, aroma and flavour, are evaluated.
The cheeses are then packaged, labelled and brought to you.