Regional is a traditional and characteristic cheese, produced from three pasteurized milks of cow, goat and sheep. It releases an aroma of fresh cream, its texture is smooth and the taste is fresh and slightly acidic. Enjoyed as a starter or dessert. Ideal to accompany with regional bread.
Territorial Cheese Gold Medal – International Cheese Awards 2011
There's nothing better than a Saloio cheese to start or end a good meal. Produced from three pasteurized milks – cow, goat and sheep – Regional Saloio cheese is characterized by having a fresh lactic odor. Cylindrical in shape, it has defined edges and a slight lateral bulge. Its flavor is acidic, the fresh cream has a thin straw yellow rind and its paste is ivory white with some evenly distributed eyes. It is recommended to taste it sliced and at room temperature.