Fresh news from Vumba's everyday life

After the heat of the summer and the birth of the new lambs, our sheep are ready to give us their invaluable raw material again. We’ll be using this invaluable milk to start making our delicious cured "Quinta do Carapinhal" cheese again this week. It will be ready to eat after a 45-day maturing process. We hope to have more news on this by the end of the year.



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