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The resort is owned by tour operator Turistrela Hotels & Experiences. Currently, the group exclusively owns the tourist operation above the elevation of 800 meters, in Serra da Estrela. [2] Starting in 2005, the British telecommunications company Vodafone sponsored the ski resort for a number of years and was also responsible for improvements ...
The region where the Serra da Estrela cheese can be manufactured is limited to an area of 3,143.16 km 2 (1,213.58 sq mi), which comprises the municipalities of Celorico da Beira, Fornos de Algodres, Gouveia, Mangualde, Manteigas, Nelas, Oliveira do Hospital, Penalva do Castelo, Carregal do Sal and Seia.
Roncal cheese; Roquefort; Saloio; Šar cheese; Serra da Estrela cheese; Serpa cheese; Sirene; St James; Sussex Slipcote; Telemea; Testouri; Torta del Casar; Tzfat cheese; Van herbed cheese; Vlašić cheese; Wensleydale cheese (though most Wensleydale cheese is made from cow's milk) Wigmore [2] Xynomizithra; Xynotyro; Zamorano cheese
Serra da Estrela Natural Park or Parque Natural da Serra da Estrela is a nature reserve in the largest mountain range in Portugal - the Serra da Estrela – and is the source of the rivers Mondego, Zêzere (tributary of the Tagus), and Alva. The park is the largest natural conservation area in Portugal and occupies about 1,000 km 2. More than ...
Near Torre, there is a restaurant, stores with typical products of this region, like the Serra da Estrela cheese, and a ski center called Serra da Estrela Ski Resort. The nearest urban area is the city of Covilhã, 20 km (12 mi) away, and the nearest accommodations are situated in the village of Penhas da Saúde , 10 km (6 mi) away.
Quince cheese is sold in squares or blocks, then cut into thin slices and spread over toasted bread or sandwiches, [7] plain or with cheese, often served for breakfast or as a snack, with manchego, mató, Picón cheese (Spain), Serra da Estrela cheese or Queijo de Azeitão. It is also often used to stuff pastries. [citation needed]
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Queijo Serra da Estrela (Serra da Estrela cheese) is a soft cheese from the region of Serra da Estrela. The recipe is more than 2000 years old. It is made from cardoon thistle, raw sheep's milk and salt. The cheese is soft and gooey. The cheese becomes harder and chewier as time goes by. [3]