QUEIJARIA
CAMPONÊS DA SICÓ
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 Making cheese for over 50 years, and to monitor the progress of the times, has licensed its activity in 1993. With the creation and recognition of Protected Designation of Origin (PDO) of the "Cheese Rabaçal" in 1993, under the decree 159/93, was the first to propose the cheese for certification.

 In 2000, defined the critical control points and the respective corrective actions throughout the production process, and implemented the management system of food safety HACCP (Hazard Analysis and Critical Control Points).
 These two measures ensure the quality of products from its origin to the final consumer.

  

 
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