Queijo Terrincho

Adriao, CC BY 3.0, via Wikimedia Commons

About Queijo Terrincho

Queijo Terrincho is a traditional cheese from Portugal, specifically from the Terra Quente region. It is made from the raw milk of Churra da Terra Quente sheep. The cheese is known for its distinct flavor and aroma, which become more intense as it ages. Queijo Terrincho has a Protected Designation of Origin (PDO) status, ensuring its production is limited to specific areas. The cheese is available in various sizes, including a new "merendeira" or lunchbox size. It can be sold whole, sliced, or in pre-packaged portions. The cheese is matured for a minimum of 30 days, with a variant called Queijo Terrincho Velho maturing for at least 90 days. Traditional preservation techniques include coating with red pepper paste or immersing in virgin olive oil.

Key Facts

Country of Origin	Portugal
Specific Origin	Terra Quente region, including municipalities like Mogadouro, Alfândega da Fé, and Torre de Moncorvo.
Protection	PDO (1996)
Milk Type	Sheep's milk
Milk Treatment	Raw
Fat Content	25–50% in dry matter
Moisture Content	35–60% in non-fat solids
Rind	Supple, whole, well-formed, smooth, light straw-yellow color for Queijo Terrincho; hard, red, sometimes rough-textured for Queijo Terrincho Velho.
Texture	Close and even, slightly buttery for Queijo Terrincho; hard, well-formed for Queijo Terrincho Velho.
Flavor	Intense smell, mild and clean for Queijo Terrincho; strong, balanced mixture of different smells for Queijo Terrincho Velho.
Aroma	Mild aroma that becomes stronger and more intense as it ages.
Colors	Uniformly white for Queijo Terrincho; yellowish for Queijo Terrincho Velho.
Forms	Whole, sliced, pre-packaged portions, coated in red pepper paste, immersed in virgin olive oil.
Age	Minimum 30 days for Queijo Terrincho; minimum 90 days for Queijo Terrincho Velho.
Rennet Type	Animal origin

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