Description: Queijo Serpa PDO is a cured cheese, of a buttery, semi-soft consistency, with few or no holes, obtained by slowly draining the curds, after coagulation of the pure, raw ewe's milk, through the action of a cardoon (Cynara cardunculus L.) steep.

Description: The Queijos da Beira Baixa PDO includes the follow cheeses:
Queijo de Castelo Branco – is made with raw sheep’s milk. Is a mature cheese, with semi hard or semi soft paste and yellowish colour.
Queijo Amarelo da Beira Baixa – is made with raw sheep’s milk or with sheep’s and goat’s milk. Is a mature cheese, with semi hard or semi soft paste and yellowish colour.
Queijo Picante da Beira Baixa – is made with raw sheep’s milk and goat’s milk. Is a mature cheese, with semi hard to hard paste and grayish white colour.

Description: The Queijo de Évora PDO cheese is made with raw sheep’s milk, from the Merina Branca breed of sheep. It’s a cured cheese with hard or semi-hard paste and yellowish shade.

Description: Queijo Rabaçal PDO is a cured cheese, of semi-hard to hard consistency, with few to none small irregular holes spread over the mass, dull white in colour, artisanaly produced from a mixture of ewe and goat milks, through the action of an animal rennet.

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.

Descrption: The Queijo do Pico PDO cheese is made from raw cow’s milk. It’s a mature cheese with semi-soft buttery paste and white-yellowish shade.