Queijo Terrincho

Queijo Terrincho is a cured ewe's milk cheese of semi-soft consistency, slightly oily and with some holes, white and uniform in colour. It is produced exclusively from the raw milk of the Churra da Terra Quente (Terrinchas) breed, coagulated with animal rennet and slowly drained, within the Terra Quente area of Trás-os-Montes, Portugal.

About this designation

Queijo Terrincho holds PDO status, registered under file number PDO-PT-0218 (eAmbrosia identifier EUGI00000013228), with EU protection granted on 21 June 1996. The specification requires that the cheese be made from pure, raw ewe's milk drawn exclusively from the Churra da Terra Quente, also known as the Terrinchas, breed. No other breed's milk is permitted. Production follows a method of slow drainage of the curds after coagulation by animal rennet; no other coagulant is specified. The resulting cheese is described in the specification as cured, of semi-soft consistency, slightly oily, with some holes, and white and uniform in appearance. The geographical area is the Terra Quente district of Trás-os-Montes in northeastern Portugal. The particular orographical layout of the region produces climatic conditions ranging from sub-Atlantic/Mediterranean to semi-arid Mediterranean, which the specification identifies as giving the area special ecological conditions that, combined with traditional animal rearing practices, result in milk with specific characteristics. The inspection and control body named in the specification is ANCOTEQ — Associação Nacional de Criadores de Ovinos da Churra da Terra Quente, based in Moncorvo. Labelling must carry the designation Queijo Terrincho — Denomination of Origin. Historical evidence cited in the specification includes a reference to dry cheeses in the Foral de Mirandela, attributed to D. Manuel I and dated 1512.

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

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-PT-0218, eAmbrosia identifier EUGI00000013228.
• The specification permits only raw milk from the Churra da Terra Quente (Terrinchas) breed; no other breed is allowed.
• Coagulation must be achieved with animal rennet, followed by slow drainage of the curds.
• The specification cites a reference to dry cheeses in the Foral de Mirandela, attributed to D. Manuel I and dated 1512, as historical evidence.

Tasting notes

Trás-os-Montes sheep's milk pressed cheese DOP from Churra Terrincha breed. Aged firm cheese, balanced flavor.

HoReCa use

Queijo Terrincho appears on Trás-os-Montes cheese boards (tábua de queijos).

Packaging

• wheel-full-700g-1kg
• wedge-vacuum-200g