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best portuguese food - Madre de Agua - Cheese from Serra da Estrela DOP - 770g
best portuguese food - Madre de Agua - Cheese from Serra da Estrela DOP - 770g
best portuguese food - Madre de Agua - Cheese from Serra da Estrela DOP - 770g
best portuguese food - Madre de Agua - Cheese from Serra da Estrela DOP - 770g
best portuguese food - Madre de Agua - Cheese from Serra da Estrela DOP - 770g
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Madre de Agua - Cheese from Serra da Estrela DOP - Portuguese Cheese - 770g

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Awarded Gold Medal at the Portuguese Agricultural Fair 2018
Awarded 3 stars Great Taste 2016

About Madre de Agua - Cheese from Serra da Estrela DOP - Portuguese Cheese

Produced with raw sheep's milk from Serra da Estrela and with Protected Designation of Origin.

What does DOP mean? Protected Designation of Origin (DOP) is the designation regulated by the European Union that protects the names of products which production, preparation and processing take place in a defined region, with duly recognized and verified know-how.

It assures the consumer that the product has a different flavor and aroma, that it has been obtained or processed in a traditional way, that it has a huge connection to the territory and local know-how, and that it has been subject to a strict independent control system.

Tasting Madre de Agua - Cheese from Serra da Estrela DOP - Portuguese Cheese

It is an old cheese with semi-hard to hard paste and yellowish in color.

Pairing Madre de Agua - Cheese from Serra da Estrela DOP - Portuguese Cheese

Accompanies well a quince jam, red fruit jam or honey, on a cheese board.

More Infos about Madre de Agua - Cheese from Serra da Estrela DOP - Portuguese Cheese

Origin: Gouveia.

Approximate weight: 0.700 to 0.850 kg

How it all began...
One day, an old shepherd knocked on Luís and Lurdes' door to offer them to buy his 60 sheep flock. They said yes and their cheese adventure started! They had no experience and no collaborator so they had to work twice as hard as any other sheperd. Eventually, hard work paid off and they bought more land, an ovil, a milking parlor and a cheese shop. Today, more than 450 sheep and 150 goats produce the best milk and cheese in the region. They now have a dedicated shepherds team who start their activities every day at dawn and finish after sunset.