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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.
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 ...
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The sheep are kept mainly for milk production. The milk is high in fat and is used – with milk from the neighbouring Bordelaria and Churra Mondegueira breeds – in the production of the Queijo Serra da Estrela, a soft cheese which has European Denominação de Origem Protegida ('protected designation of origin') status.
It differs from Queijo Serra da Estrela, made in neighbouring Portugal, because, although Queijo Serra da Estrela is, like Torta de La Serena, made entirely from Merino sheep milk, is uses more rennet (more even than Torta del Casar). This results in Queijo Serra da Estrela having a stronger, more bitter taste. The Torta de La Serena is a PDO. [2]
The Comunidade Intermunicipal das Beiras e Serra da Estrela (Portuguese pronunciation: [ˈbɐjɾɐz i ˈsɛʁɐ ðɐ ɨʃˈtɾelɐ]) is an administrative division in eastern Portugal. It was created in 2013. Since January 2015, Beiras e Serra da Estrela is also a NUTS3 subregion of Centro Region, that covers the same area as the intermunicipal ...
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.
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]