Queijo de Cabra Transmontano

Queijo de Cabra Transmontano and Queijo de Cabra Transmontano Velho are PDO-protected goat's milk cheeses produced in a defined area of Trás-os-Montes, Portugal. Both are made exclusively from pure, raw milk of the Serrana breed, with animal rennet and edible salt, and must be produced and ripened within the designated geographical area.

About this designation

Queijo de Cabra Transmontano and Queijo de Cabra Transmontano Velho hold PDO protection registered under file number PDO-PT-0226, with EU protection dating from 2 July 1996, and are recorded in eAmbrosia under identifier EUGI00000013236. The designated production area spans municipalities in the Districts of Bragança and Vila Real, including Mirandela, Macedo de Cavaleiros, Alfândega da Fé, Carrazeda de Ansiães, Vila Flor, Torre de Moncorvo, Freixo de Espada à Cinta, Mogadouro, Vimioso, and specified civil parishes of Bragança in the District of Bragança, together with Alijó, Valpaços, and Murça in the District of Vila Real. Milk production, cheese production, and ripening must all take place within this area. The sole permitted milk is pure, raw milk from Serrana breed goats; the only other permitted ingredients are animal rennet and edible salt. Queijo de Cabra Transmontano has a semi-hard rind and a minimum ripening time of 60 days. Queijo de Cabra Transmontano Velho has a hard to extra-hard rind, a minimum ripening time of 90 days, and may be coated with a mixture of olive oil and paprika. Ripening for both types takes place in natural facilities or a controlled atmosphere at a temperature of 5 to 12 °C and relative humidity of 70 % to 85 %. Each cheese or portion must bear the protected name with the designation DOP, a certification mark, and the EU Protected Designation of Origin logo. Pre-packaging must be carried out at the production facilities or, where authorised, at facilities subject to inspection by the certification body.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 2 July 1996 under file number PDO-PT-0226; eAmbrosia identifier EUGI00000013236.
• The specification permits no milk other than pure, raw milk from goats of the Serrana breed.
• Queijo de Cabra Transmontano Velho requires a minimum ripening time of 90 days, compared with 60 days for Queijo de Cabra Transmontano.
• Queijo de Cabra Transmontano Velho may be coated with a mixture of olive oil and paprika, which gives it its paprika-red rind colour.

Tasting notes

Trás-os-Montes goat's milk pressed cheese DOP. Aged firm goat cheese, balanced flavor.

HoReCa use

Trás-os-Montes tábua de queijos.

Packaging

• wheel-full-600g-2kg
• wedge-vacuum-200g