The Terrincho cheese production and maturation area includes the municipalities in the Douro Superior Valley and all the municipalities of the Terra Quente Transmontana. It is this complex of hills, dry plateaus and luminous sky of particular ecological conditions, associated with traditional management, which helps the Churra da Terra Quente sheep (Terrinchas) to distinguish themselves from other breeds of sheep in Portugal, due to the horns and extensive wool they have and which protects them from the harsh climate of the Trás-os-Montes region, producing milk with specific characteristics.

This milk, transformed with art and knowledge by people of the region, who have passed on their knowledge throughout the generations, gives rise to a cheese with unparalleled typicality, being produced under the DOP (Protected Designation of Origin) – Terrincho standards.

Ingredients: Sheep’s milk, salt and rennet
Format: approx. 650 gr