This semi-hard cheese is made of a mixture of two-thirds sheep milk and one third goat milk. The distinctive flavor of Rabaçal cheese comes from the fact that the sheep and goats of the Coimbra region graze heavily on a local species of thyme that grows abundantly in the pastures, lending a specific, intense flavor to their milk.
The milk is collected manually and filtered through a cloth before being heated and salted.
Animal rennet is then added to curdle the milk, and the curd is then formed into cheeses and matured. The finished cheeses have a yellowish, smooth, dry rind and a soft white interior. The flavor is pleasant with a delicate sweetness, and is best appreciated as an appetizer, snack, or dessert.
Riesling most likely hails from the Rhine region of Germany, but it has shown great success in other European wine regions, primary Austria and Alsace, as well ... Read more