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After Transmontano is formed, it is salted and allowed to age for a minimum of 60 days. This delightful goat cheese is semi hard with a natural white rind with a firm, hard, slightly unctuous texture. Excellent for grating and as a table cheese.
Comments about Cabra Transmontano:
Portugal is a country of fine pasture-land, and tending flocks has been always a mean of subsistence or an important traditional activity. Surely in a land of flocks cheese is king,and
what a great cheese. It is not last to any French, Dutch or Italian cheese. For your information the Portuguese art of making cheese hasn't been mutch altered since the Roman times witch makes their cheese to be a piece of history.
An excelent bottle of red wine and a piece of dark bread with this cheese is like being in haven. Just try it if you don't belive it.
As a warning portuguese cheese can be intense in flavor, try first a more milder cheese, this is a good one to start with.
[0 of 1 customers found this review helpful]
from Gainesville, Florida on 9/22/2008
Comments about Cabra Transmontano:
This is not a bad cheese at all. But it will not give you any strong reason to fall in love with it. It is like going to lunch with your co-worker - she is not very pretty and does not excite you. But she is a good person.
So it is a good tasting cheese, but for the spoiled and the adventurous taste seekers, it is not very exciting.