Queijo Terrincho
Queijo Terrincho is a Portuguese cured PDO cheese made from raw ewe's milk in Trás-os-Montes, northern Portugal.
Queijo Terrincho is a Portuguese cured PDO cheese made from pure raw milk of Churra da Terra Quente ewes in Trás-os-Montes. It ripens at least 30 days and is called Velho from 90 days. The young cheese is white, creamy and semi-soft; the aged one is hard with a red rind.
The curd, set with animal rennet, is drained slowly. The standard cheese ripens at 5–12 °C and 80–90 % humidity, Velho at 8–14 °C and 75–85 %; the rind is washed until smooth and clean. The standard disc is 12–20 cm across, 3–6 cm high and 0.7–1.1 kg (small size 0.35–0.55 kg); Velho is 10–18 cm and 0.5–1.0 kg. Fat in dry matter is 25–50 %, in Velho 35–60 %. Velho may be coated in red pepper paste or cut into pieces and immersed in virgin olive oil.
The area covers the municipalities of Mogadouro, Alfândega da Fé, Torre de Moncorvo, Mirandela, Vila Flor, São João da Pesqueira, Vila Nova de Foz Côa and others in Trás-os-Montes. The name comes from Quinta da Terrincha in the Vilariça Valley, which also named the sheep breed, developed at the end of the 19th century. The sheep graze upland pastures and water meadows.
The taste is mild and clean with an intense smell; Velho has a strong, balanced smell.
Why it matters to you: the label must read QUEIJO TERRINCHO with the DOP (PDO) mark and the product logo, and VELHO for the older cheese. That tells the young semi-soft cheese from the aged hard one.
Facts
| Registered | PDO; Reg. (EC) 1107/96; Reg. (EU) 2020/1415 |
|---|---|
| Raw material | Raw ewe's milk (Churra da Terra Quente), animal rennet |
| Region | Trás-os-Montes, Portugal |
| Duration | From 30 days; Velho from 90 |
How it connects to Cheese
Queijo Terrincho → kind of → 🧀 Semi-hard cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Sheep's milk
- Part of
- 🧀 Semi-hard cheeses, 🏷️ Protected cheese names, 🇵🇹 Portuguese cheeses
Frequently asked questions
What milk is Queijo Terrincho made from?
Pure raw milk of Churra da Terra Quente ewes.
How long is it ripened?
At least 30 days; from 90 days it is called Velho.
What is the difference between Terrincho and Velho?
The standard cheese is semi-soft and white with a light straw-yellow rind; Velho is hard and yellowish with a hard red rind.
How big is it?
A disc of 12–20 cm and 0.7–1.1 kg; Velho 10–18 cm and 0.5–1.0 kg.
Is it true that Velho is a different cheese?
No. Velho is the same Queijo Terrincho, ripened for 90 days or more.
Similar
🧀 Queijo de Nisa · Queijo de Évora · Queijo Rabaçal · Queijo da Beira Baixa · Queijo mestiço de Tolosa · 🧀 Casciotta d'Urbino
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.