Rabaçal Cheese
The cheese originating in Rabaçal village in Penela municipality, Coimbra district, is also produced in some parishes of the municipalities of Condeixa-a-Nova,
Penela Soure, Alvaiázere, Ansião and Pombal, keeping the traditional way of manufacturing.
It's a cured cheese to semi-hard to hard, with few if any small and irregular eyes scattered in the white matter mate, obtained by slow draining of curd after coagulation of the mixture of ewes' and goats, by action of animal rennet and handmade. After salted cheeses are washed every other day, not for a few days, followed by curing for a minimum of 20 days.