Handcrafted Cured Mixed Cheese | João Barata, Sheep and Goat

In Ladoeiro, Beira Baixa, João Barata makes cheese the way it's always been made: with raw sheep's and goat's milk from local flocks, salt, rennet and the time ageing demands. The result is a mixed cheese with a semi-hard paste, uniform white colour and small natural holes, combining the sheep's intensity with the goat's smoothness in a balance only handcrafted methods can achieve.

Two Milks, One Character

The blend of raw sheep's and goat's milk isn't a compromise, it's a choice. Sheep gives depth and persistence, goat softens and balances. Raw milk preserves all the organoleptic richness pasteurisation removes. With a minimum of 30 days' ageing, this cheese develops a complexity of flavours that accelerated processes can't achieve.

What Sets This Cheese Apart

• Raw sheep's and goat's milk from local flocks in Ladoeiro, Beira Baixa
• A minimum 30-day handcrafted ageing, with no additives or preservatives
• A semi-hard paste with small natural holes, firm and slightly buttery in texture
• An intense, harmonious flavour with a lasting finish, characteristic of the raw milk blend
• Made by João Barata, a Beira Baixa cheesemaker with a family tradition

At the Table

Serve at room temperature, taken out of the fridge about 30 minutes beforehand. Pairs with fig jam, wild honey, nuts and a full-bodied red wine from Beira Interior. The cheese may show natural variations in appearance between pieces, a result of ageing, humidity, pastures and the handcrafted ageing process itself.

Verified Origin

João Barata is one of the craftspeople Geocakes selected by the same criteria: known origin, quality milk, traditional methods and respect for time. This cheese comes straight from Ladoeiro to your table.

From Beira Baixa to your table. Flavourful and authentic.