Cured Buttery Sheep Cheese Pure Estrela Artisanal | Approximate weight per unit 500 g

Handmade Star

The story of the cheese that is now widely distributed in large-scale retail outlets, but which is also a regular presence in small businesses, began in 1989. As a family tradition, the owners, Judite and Carlos Pinto, decided to start production in the garage of their own home in the picturesque village of Lagares da Beira, in the Seia region. With the team reduced to two, who also had the support of Carlos Pinto's mother, in the first year of production the pace grew to ten cheeses a day. With demand increasing year on year, the idea of a factory became more and more insistent. In 2001, the project finally took shape, with the opening of Estrela Artesanal Queijaria, Lda, modern facilities equipped with innovative technologies in this sector. The step, although ambitious, was taken with the utmost caution, supported by sustained growth and an increase in the portfolio of clients and distributors. With the pace of sales increasing, the big step, which definitively opened the doors to large-scale distribution and a real increase in daily production, was the installation of a pioneering filling line in 2009. This investment made it possible to strengthen competitiveness and guarantee a more predictable product, meeting the increasingly demanding standards of consumers. It's a commitment that now enables us to have a constant presence in the mass consumer market, in addition to the traditional market.

Origin: Oliveira do Hospital

Milk: Raw Sheep

A semi-soft, buttery, white or slightly yellowish, well-bound, creamy and unctuous paste obtained by slowly draining the curd after coagulation with cardoon (Cynara cardunculus, L.).