Traditional Cheese

TRADITIONAL CHEESE

Accumulating a knowledge of generations, Paiva cheeses continue to be produced by combining  the traditional methods with modern production techniques
Cow, Goat, Sheep and 3 Milks blend cheeses are produced with only the best milk of the selected noble pastures of Trás-os-Montes and Douro Valley, much to the taste of the general consumer.The art of producing the best cheese comes with the uniqueness of the milk.

BUTTERED/CREAMY CHEESE

Ripened cheese of cow milk with truly unique characteristics. Creamy well-connected texture, shear deformable, pale straw color, presents a smooth, clean and very aromatic bouquet.
The maturation operates a minimum of three weeks.                                                          

SPICED CHEESE    

Ripened cheese of cow milk, with prolonged maturation coated with paprika. Semi-hard  and light yellow texture, presents and intense flavour and slightly spicy taste. Made for the lovers of more intense and traditional flavours.
The maturation operates a minimum of 2 months.                                                              

COW, GOAT AND SHEEP MILK (BLEND) CHEESE

Taking advantage of the inherent characteristics of each type of milk used - Cow, Sheep and Goat, Paiva produced an exquisite cheese in flavour and taste.
Creamy texture of straw yellow color, presents a very pleasant bouquet and taste.
The maturation operates a minimum of 4 weeks.                                                                

SHEEP CHEESE

The origin of the Sheep milk cheese is lost in time.Paiva recovered an old tradition and presents a semi-hard, well-connected and closed texture cheese with a pleasant bouquet and long, slightly acidulous, clean and strong taste
The maturation operates a minimum of 2 months.                                                              

BUTTERED/CREAMY SHEEP CHEESE

Ripened Cheese obtained by Artesanal production thru the slow draining of the curd after coagulation of the Sheep raw milk  by thistle (Cynara cardunculus). Features a buttery, spreadable texture with light yellow colour.
Made from pure milk of the region of Tras-os-Montes, this special cheese presents a fine and intense bouquet, clean and slightly acidulous taste.
The maturation operates a minimum of 2 months.                                                              

GOAT CHEESE

Cheese made exclusively from the most pure Goat milk from herds in the region of Trás-os-Montes.
Semi-hard and white color texture, presents a strong and pleasant bouquet and a typical slightly spicy taste.
The maturation operates a minimum of 2 months.                                                              

FLAMENGO/EDAM BLOCK CHEESE

Ripened cheese from cow’s milk with semi-hard texture and light yellow color.
Presents a firm consistency in a parallelepiped-shaped, allowing an excellent cut into slices.
The maturation operates a minimum of three weeks.                                                          

FLAMENGO/EDAM RED BALL CHEESE

Ripened cheese from cow’s milk with semi-hard and light yellow texture color. Presents a very pleasant bouquet and fine taste
Spherically shaped with red coat, is available in either whole, halves and quarters.
The maturation operates a minimum of three weeks.                                                         

SLICED CHEESE

The range of sliced cheese is obtained from the Block type keeping all its features, just changing the shape to pieces after the cutting operation.
Flamengo traditional, Goat, Sheep, 3 Milks Blend, Free Lactose, Half-Fat, Low Fat and Mozzarella cheese are available in several formats.
The maturation operates a minimum of three weeks.                                                         

R2 GOAT, SHEEP AND 3 MILKS BLEND CHEESE

Ripened cheese from Goat, Sheep and 3 Milks Blend (Cow, Goat and Sheep), produced thinking about the most discerning and intense palate. With a format like "Stopper"120g , this cheeses are semi-hard, yellow light colored, with consistent and well-connected texture, presenting a pleasing bouquet and taste.
The maturation operates a minimum of 2 months
Ideal for appetizers and entrees.                                                                                       

R2 GOAT, SHEEP AND 3 MILKS BLEND PAPRIKA COAT CHEESE

Ripened cheese from Goat, Sheep and 3 Milks Blend (Cow, Goat and Sheep), produced thinking about the most discerning and intense palate. With a format like "Stopper" 120g, this cheeses are semi-hard, yellow light colored coated with Paprika, with consistent and well-connected texture, presenting a pleasing bouquet and acidulous taste.
The maturation operates a minimum of 3 months
Ideal for appetizers and entrees.                                                                                       

R3 GOAT, SHEEP AND 3 MILKS BLEND CHEESE

Ripened cheese from Goat, Sheep and 3 Milks Blend (Cow, Goat and Sheep), produced thinking about the most discerning and intense palate. With a format like "Stopper" 190g, this cheeses are semi-hard, yellow light colored, with consistent and well-connected texture, presenting a pleasing bouquet and taste.
The maturation operates a minimum of 2 months
Ideal for appetizers and entrees.