Queijo Rabaçal

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.