Handcrafted Cured Sheep Cheese (à Cabreira) | Quinta do Capilé

Some traditions live in the hands of those who practise them. At Quinta do Capilé, in Ladoeiro, sheep cheese is still made the way it always was: raw milk, sea salt and thistle, the vegetable rennet that Beira Baixa's cheesemakers have known for generations. The result is a firm-pasted cheese, with an intense flavour and lingering aroma that tells the story of the place where it was born.

Thistle, raw milk and time

What sets this cheese apart starts with its ingredients: raw sheep's milk, sea salt and thistle. Thistle is the traditional Portuguese vegetable rennet, responsible for a slow coagulation that preserves the milk's aromatic complexity and gives the cheese a firm texture and a characteristic flavour, different from what's obtained with animal or industrial rennet. No additives, no preservatives, no shortcuts.

What Sets This Cheese Apart

• Raw sheep's milk, with all the organoleptic richness of fresh milk preserved
• Thistle rennet, a traditional Portuguese cheese-making method
• Handcrafted production at Quinta do Capilé, in the Ladoeiro region, Beira Baixa
• Firm paste and intense flavour, the result of natural ageing
• Vacuum-packed, with a decorative base included

On the Table

It shines on its own on a board with a drizzle of wild honey and rye bread. It pairs with wild berry jams, nuts and full-bodied red wines from Beira Interior. The intense flavour of the raw milk and the uniqueness of the thistle rennet make it a cheese with character, for those who appreciate Portuguese cheese-making at its most genuine.

Quinta do Capilé

Quinta do Capilé is one of the partners Geocakes selected for sharing the same values: known origin, traditional methods and respect for the territory. This cheese is made in the Ladoeiro region, Beira Baixa, and reaches your table with no unnecessary intermediaries.

From Beira Baixa to your table. Flavourful and authentic.