Queijo de Cabra Transmontano 
Queijo de Cabra Transmontano is a traditional Portuguese cheese made from raw goat's milk. It is produced in the Trás-os-Montes region, specifically in parts of the Bragança and Vila Real districts. The cheese is known for its semi-hard to extra-hard texture and is available in two varieties: Queijo de Cabra Transmontano and Queijo de Cabra Transmontano Velho. The cheese has a closed texture with little creaminess and a few holes, and it is white in color. It has an intense, pleasant aroma and a clean taste with a slight tang. The cheese is ripened for a minimum of 60 to 90 days, depending on the variety. It is protected under the European Union's Protected Designation of Origin (PDO) status.
Key Facts
| Country of Origin | Portugal |
| Specific Origin | Trás-os-Montes region, including municipalities in the districts of Bragança and Vila Real |
| Protection | PDO (1996) |
| Milk Type | Goat's milk |
| Milk Treatment | Raw |
| Fat Content | 35% to 55% in dry matter |
| Moisture Content | 25% to 37% |
| Rind | Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color |
| Texture | Closed, semi-hard to extra-hard, not buttery |
| Flavor | Clean taste, usually with a slight tang |
| Aroma | Intense, pleasant |
| Colors | White, uniform |
| Forms | Short (flat) cylinder |
| Age | Minimum ripening time of 60 to 90 days |
| Rennet Type | Animal rennet |
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