"Valformoso" Island Cheese (±400g)

Produced on the island of São Miguel, it is a semi-hard cured cheese, with a minimum ripening period of 2 months.

Ripened cheese with a yellowish paste, semi-hard, with small and irregular eyes disseminated in the mass, of firm consistency, obtained by draining after coagulation of whole milk or partially skimmed milk, after pasteurized.

Its maturation takes at least 2 to 3 months, at a temperature between 8 and 15ºC and a relative humidity of 85 and 95%.