Pedro Silveira, who is also the president of the Peraboa Parish Council, where the Cheese Museum is located, stated that he was satisfied with the result of the creation, which he considers "a perfect ending to any meal".

In his tasting, he tried the chocolate with various accompaniments and considers that "it goes well with coffee, but also with a good infusion, with Port wine or with an aged brandy". He admitted, however, that "each person, according to their palate, will decide what tastes best to them".


The team that developed the chocolate and cheese bonbon took two months to perfect the product: “The challenge was presented to Casa da Ponte, in Alcongosta, in the municipality of Fundão, which already produces chocolate bonbons with cherries from the region, and to the Braz cheese factory, in Peraboa,” revealed Pedro Silveira.

Casa da Ponte contributed Luís Martins' expertise in working with chocolate using artisanal methods, and the Braz company contributed its cheese.

“The result was fantastic. We tried several cheeses, but the one that best complemented the chocolate was sheep's bread cheese, cured for more than a year, that is, the driest and crispiest,” added Pedro Silveira.

The museum coordinator is confident that “this chocolate bonbon with sheep's cheese will be a success”.

At least for now, sales are taking place in the museum shop, to “gauge the public's reaction to this chocolate that combines various flavours”.

The goal is “to make the Cheese Museum a must-see destination related to shepherding and cheese”.

The museum opened its doors in 2011 and, over the past 15 years, has promoted the history of one of the most characteristic products of the Beira Baixa region, tracing its evolution and production cycle, from meadow to bread.