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.
Production method: The whey is strained to remove the remains of the curd and water is added if salt forms in the milk. The whey is then heated to temperatures varying between 80 °C and 90 °C and is maintained in constant slow movement until coagulation commences, as evidenced by the appearance of flakes which, owing to their low density, float to the surface. A small amount of sheep's or goat's milk is usually added just before boiling. Using a ladle, the mass is then removed from the recipient in which coagulation took place and placed in containers, which are then turned, and some serum incorporated, in order to obtain the more or less paste-like consistency.
Distinctive features: The specificity of the product and its characteristics are the result of the raw materials used and the methods of obtaining them and, due in large part to the good practices of the communities who, using techniques and wisdom handed down from their forebears, have managed to preserve the product. Travia da Beira Baixa PDO does not have a particular shape. Given its paste-like consistency, it assumes the shape of the container which holds it. The product is presented as a mass with a soft consistency, not well mixed, grainy and white in colour. It has a sweet, milky taste and a pleasant bouquet, melting easily in the mouth.
Production area: A Travia da Beira Baixa PDO is made in the municipality of Castelo Branco and part of the municipality of Santarém.
History: The reputation of Travia da Beira Baixa PDO is due to Sheep's and goat's milk intended for the production of Queijos da Beira Baixa PDO, from which the raw materials are obtained for its production. They may come only from livestock farms located in the geographical area of production. The production system is traditional extensive. The basis of the feed is thus natural fodder or fodder improved with pasture species adapted to the soil and climate characteristics of the region. Consequently, the milk produced by the sheep and goats that graze in the region has particular characteristics which, combined with the techniques and know-how relating to the production enable the production of a specific product recognised by consumers, who refer to it by the name of the region of origin.
Product specification (pdf)
Producer group
APQDCB - Associação dos Produtores de Queijo do Distrito de Castelo Branco
Control and certification body
BEIRA TRADIÇÃO - Certificação de Produtos da Beira, Lda
Control plan
Control plan (pdf)
Publication in EU official journal
Regulamento (UE) n.º 327/2014 da Comissão – L293/34 – 05.11.2013
Publicação do pedido de registo – C353/14 – 17.11.2012
Publication in the Portuguese official journal
Despacho n.º 4185/2011, de 04.03.2011
Aviso n.º 499/2005 (2.ª série) – 20.01.2005