Queijo mestiço de Tolosa

Adriao, CC BY 3.0, via Wikimedia Commons

About 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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