Queijo Mestiço de Tolosa IGP

Description: The Queijo Mestiço de Tolosa PGI is a mature cheese, made with raw sheep and goats’ milk, in the proportions of 20 to 80%, 40 to 60% and 60 to 40%.
It has an orange yellowish colour.

Production method: The produce process begins with the filtration of the milk, through a muslin cloth, in appropriate proportions.
Then, the milk is heated till 30 °C and occurs the coagulation of casein with either natural rennet or with thistle infusion (Cynara cardunculus L.).
The curd obtained is putted into moulds and pressed for approximately 15 minutes.
After the whey are removed, the curd is salted (resting 4 to 5 days) and putted into in a climate controlled room, where occurs the maturation process, for a period of 3 or 4 weeks.

Distinctive features: During the maturation process, the Queijo Mestiço de Tolosa PGI cheese is soaked in a mixture of pimento powder and water, giving the cheese a distinctive colour.
The taste is little stronger, spicy and pleasant. Its diameter ranges from 7 to 10 cm and the weight from 150 to 400 g.
The common manufacturing period is since mid-January to mid-July, during the time of lactation of sheep and goats of the region.
To obtain all of distinctive features of this cheese, the degree of aeration must be controlled, during all process, and also the temperature, that doesn’t be more than 10 °C.

Production area: Queijo Mestiço de Tolosa PGI cheese is made in the municipal areas of Nisa, Crato, Castelo de Vide, Marvão, Portalegre, Monforte, Arronches, Alter do Chão, Campo Maior, Avis, Elvas, Fronteira, Gavião, Ponte de Sôr and Sousel, in the Portalegre district.

History: It is estimated that the origins of manufacture of this cheese dating from the beginning of the 20th century (1901 and 1905), which was named Queijo Mestiço (Mestizo Cheese) because it is obtained from the milk of goat and sheep.
According to references, not only the poorer classes but also the wealthy consumed this cheese.

Certification mark
Marca de Queijo Mestiço de Tolosa

Product specification (pdf)

Geographical area

Producer group
NATUR-al-CARNES - Agrupamento Produtores Pecuários Norte Alentejo

Control and certification body
AGRICERT - Certificação de Produtos Alimentares, Lda.

Publication in EU official journal
Reg. (CE) n.º 1187/2000 - L133 06.06.2000

Publication in the Portuguese official journal
Aviso n.º 4314/2005, de 21 de abril
Rectificação n.º 2940/2000, de 30.11.2000
Aviso n.º 7820/2000, de 06.05.2000
Despacho n.º 3775/98, de 5 de março
Aviso n.º 3355/98 (2ª série) 05.03.1998