Produced with thistle flowers, rather than animal rennet, the cheese has a strong, earthy aroma. The interior is thick, soft, smooth and shiny, with tiny holes and the rind is pale yellow and smooth. When consumed ripe, it has a rich, creamy flavour with a sour-milk finish and a hint of flowers or sweet herbs. However, as it matures, it becomes harder and drier and the flavour will become stronger. A ripe cheese will start to melt at room temperature.
In Alcacer do Sal (south of Azeitão) and in Vila Franca-de-Xira (in the northwest), cheeses of the same type are produced, generally named after their place of origin.
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