Description: “Manteiga dos Açores” means butter obtained exclusively from pasteurized cream from cow's milk, with or without the addition of salt. It is not allowed the use of reconstituted milk. “Manteiga dos Açores” is characterized by being a product:
- Without any addition of lactic ferments, food coloring or preservatives,
- Betacarotene ≥2 mg values KOH / g (liquid chromatography method with high efficiency);
- Intense color, aroma and flavor marked by a fresh and dairy taste.

Description: Fresh goat cheese is produced from goat's milk, subjected to heat treatment and coagulated with animal rennet. It has a cylindrical shape and a weight of less than 150 g. Dried cheese is obtained from fresh cheese that has not been marketed by salting it by placing a layer of salt on the surface of the cheese and then being dried at room temperature. It has a shape identical to that already described for fresh cheese and a weight of about 100 g. The cured cheese is of semi-hard to hard paste, has a cylindrical shape and varies the weight and dimensions with which it is marketed, alt-hough it rarely exceeds 12 cm in diameter, 4 cm in height and 1 kg in weight. The appearance of the crust is variable, with the faces and edges usually flat or slightly irregular and the edges marked. The paste is firm, closed or with small eyes irregularly distributed, and its color white or slightly yellowish. The flavor and aroma are characteristic, preventing it from having a pronounced taste of goat's milk.

Description: Requeijão da Beira Baixa PDO is produced through the precipitation or coagulation, by heating, of the lactoalbumin and lactoglobulin in the whey obtained as a by-product of the manufacturing of ‘Queijos da Beira Baixa’ (Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa, Queijo Picante da Beira Baixa) DOP and is obtained in the specified geographical area. It is presented as a fresh, unfermented product, with a soft consistency, more or less like a paste, which is a result of incorporating some of the serum.

Description: Requeijão da Beira Baixa PDO is produced through the precipitation or coagulation, by heating, of the lactoalbumin and lactoglobulin in the whey obtained as a by-product of the manufacturing of Queijos da Beira Baixa (Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa, Queijo Picante da Beira Baixa) DOP and is obtained in the specified geographical area. It is presented as a fresh, unfermented product.

Description: Requeijão Serra da Estrela PDO is the product obtained by precipitation or coagulation by heat of the proteins contained in the whey resulting from the manufacture of Serra da Estrela cheese PDO. Raw milk obtained from sheep of the breeds Bordaleira Serra da Estrela and Churra Mondegueira, drinking water and occasionally, in very special and duly authorised circumstances, milk from goats of the Serrana or Jarmelista varieties of the Serrana breed may be added to the whey. Requeijão Serra da Estrela PDO takes the form of a creamy and slightly lumpy mellow and uniform white mass. It is moulded by its container (roughly a cylinder with an irregular base) and weighs between 150 and 400 grams per piece. It is consistent, uniformly creamy, easy to cut and white in colour. The taste and odour are agreeable and it melts in the mouth.