Queijo mestiço de Tolosa 
Queijo Mestiço de Tolosa is a ripened, semi-soft cheese from Portugal. It is made from a mixture of ewe's milk and goat's milk in varying proportions. The cheese has a yellowish color with a few small holes and a slightly rough, thin crust. It is known for its malleable to hard texture and a slightly vigorous, clean, and piquant taste. The cheese is produced in the Portalegre district, specifically in the municipalities of Castelo de Vide, Nisa, Marvão, Crato, Alter do Chão, Arronches, Monforte, and Portalegre. The cheese is ripened for three to four weeks, with a unique process involving a cloth dipped in pepper powder and water. The production of this cheese is deeply rooted in the local traditions and environment of the region.
Key Facts
| Country of Origin | Portugal |
| Specific Origin | Portalegre district, including Castelo de Vide, Nisa, Marvão, Crato, Alter do Chão, Arronches, Monforte, and Portalegre |
| Protection | PGI (1998) |
| Milk Type | Ewe's milk and goat's milk |
| Fat Content | 45% to 60% in dry matter |
| Moisture Content | 55% to 65% |
| Rind | Slightly rough, thin, unbroken, occasionally oily, toasted yellow or orange in color |
| Texture | Malleable to hard, consistent, not very tight, with a few small holes |
| Flavor | Slightly vigorous, clean, and piquant |
| Aroma | Pleasant and distinctive |
| Colors | Yellowish to orange |
| Forms | Regular shape, weight between 150 g and 400 g, diameter between 7 and 10 cm, height between 3 and 4 cm |
| Age | Three to four weeks |
| Rennet Type | Animal rennet or Cynara cardunculus |
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