PDO Rye-Cured Old Terrincho Cheese

Artisanal cured cheese, resulting from the slow draining of the curd, after the coagulation of raw sheep’s milk (Churra da Terra Quente breed). It carries in the peel a paste made with pepper. Cheese, after the natural curing time (more than 90 days) is introduced in wooden chests full of rye grain, where it remains until it acquires the desired flavor. It can be sold with a cure of about 120 days.