Queijaria Silvestre (cheese dairy) was born into a family business rooted in Serpa hills and long engaged mainly in the production of high quality goat cheeses.

-  Queijo de Cabra Fresco (Fresh goat cheese) - product obtained by goat milk boiled at a temperature above 90 ° C. After that is added salt and thistle flower (Cynara cardunculus) for clotting enzyme. After this phase, are made the  fresh cheeses that have the following characteristics: white product with a soft dough, velvety and with few eyes with a uniform appearance and unique flavor featuring a low salt content.

- Queijo de Cabra Curado (Cured Goat Cheese) - its preparation begins with the ripening of fresh cheeses, through a draining process done traditionally. In the end, we obtain cheeses with a soft, consistent, thin crust and whole folder. Comes in cylindrical shape, yellowish (straw color) with a very balanced salt that does not affect its fine flavor and with all the aroma and taste.