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Traditional Manufacturing

Our cheese is manually produced, without additives, and only has as ingredients, raw ewe’s milk, salt and vegetal rennet. This last one, (Cynara cardunculus) is a vegetal and natural coagulant that gives our cheese its original and “sui generis” taste.
The selection of the very best raw materials and the manufacturing producers are conjugated to obtain a pure cheese in texture and with an unpaired flavour.


The Cure

Temperature and dampness control inside the cure chambers allows us to reproduce the annual suitable period, of traditionally cheese manufacture.
Mars and April were the ancestrally season of cheese production, but with this kind of methodology, supported by modern technologies, we are able to maintain cheese production all over the year, with the ideal cure parameters under control.





Our products quality is obtain by a critical, raw material, selection and by the fulfilment of the most rigorous manufacture procedures, in association with the implementation of a quality management system (HACCP), that guarantees the quality and food safety of our products up to the final consumer.



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