It’s a cured cheese, with white soft, semi-hard or hard paste, a few small and irregular holes, or even none…
In spring, the Rabaçal Cheese is in the words of Portuguese writer Eça de Queirós “round and divine”!
It’s a cured cheese, with white soft, semi-hard or hard paste, a few small and irregular holes, or even none…
In spring, the Rabaçal Cheese is in the words of Portuguese writer Eça de Queirós “round and divine”!