Queijaria Alcino | Alentejo Export

Description

From the Fields to the Mouth!
Join us in this journey to the ancient tastes and knowledge of Baixo Alentejo.

After recovery from extinction, caused by the low milk production, the serpentine goat, an indigenous breed to the region, produces the special milk that we use to make our cheeses.
These goats are bred in open field, in the rare dense vegetation areas along the River Guadiana banks, and herded by the Alentejo shepherd, who alongside their dog keeps them company and sings to them “Cante” – a traditional music genre considered part of the Intangible Cultural Heritage of Humanity.
Goats are milked by hand early morning and the milk arrives at the cheese dairy right after.
Mr. Alcino, who is the third generation of this cheesemaker family called roupeiros – ancient name, as they use cloths to filter the milk – and his team make the cheeses like in the old times.
The process is entirely by hand, from the production, where cheeses are made one at a time, to the washing, which is made after drying and before wrapping.
The cured goat cheese, highly cherished in our region, is an excellent starter for a meal, can be a great snack or finish a dinner with friends with that special wine.
Its distinctive and exclusive flavour will also delight those grating it over spaghetti or a pasta dish.

This company chose to be contacted through the platform. You may request the contact.