Directions: In a bowl add “Alavão Cremoso” cream cheese to the condensed milk, milk and orange zest. Mix everything very well together with the help of a whisk. Soak gelatin leaves in cold water for three minutes. Sift and heat them on the stove in bain-marie, continue to stir until they melt. Add the melted gelatin leaves to the previous mixture and to the previously whipped cream. Place Ladyfinger biscuits around the inside of a serving bowl and pour the mixture on top. Decorate with Angel hair, sprinkle with cinnamon. Place in the refrigerator until right before serving.

-        100g of “Saloio Magro” fresh cheese

-        150g of walnuts

-        150g of butter

-        5 eggs

-        200g of brown sugar

-        0,5dl of cognac

-        200g of flour

-        1 teaspoon of baking powder

-        1 teaspoon of cinnamon

-        1 tablespoon of sugar

-        Butter and flour to taste

Directions: Grease a round tube pan with butter and sprinkle with flour. In a bowl slightly mince the walnuts. Mix the sugar with the butter, add the cognac and mix everything well together. Whip the egg whites of the 5 eggs and add the flour and the baking powder. Crush the Saloio Magro fresh cheese and add to the mix. Then add the walnuts. Mix until you get a uniform batter. Pour the mixture into the cake pan and bake in the oven at 180ºC for 20 to 30 minutes. Mix cinnamon with sugar and sprinkle over the cake.

-        3 packs of Saloio Curd Cheese 80g

-        400g of sugar

-        60g of corn flour

-        30g of butter

-        5 eggs

-        4 dl of milk

-        Zest of 1 orange

Directions:

Turn on the oven at 180ºC. Grease the little pans with margarine, sprinkle them with flour and place them onto a tray. In a saucepan mix the milk with the butter and the orange zest and heat until it comes to a boil. Allow it to rest for 5 minutes. In a bowl mix the sugar with the corn flour, add the curd cheese previously passed through a mesh strainer and add the eggs, one by one, stirring continuously. Pass the milk mixture through the mesh strainer and add carefully, mixing continuously until the batter is uniform. Pour the mixture in the pans, pour a bit of hot water onto the tray and put in the oven in bain-marie for approximately 30 minutes. Remove from the oven and let it cool. Remove the cheesecakes from the pans and put them on paper cupcake liners. Serve decorated to taste.

Directions:

Preparing the batter:  melt the chocolate bar in a cup of hot water. In a bowl whip the egg whites with the sugar. Add the cooking oil and the Saloio curd cheese. Mix until the batter is soft. Add the flour with the baking powder and finally the whipped egg whites. Put in the oven in a greased pan sprinkled with flour.
Filling: Melt the chocolate in bain-marie. In a bowl beat the chocolate, the cream, the sugar and the butter until the mixture is uniform. Reserve. When the cake is cool, cut it half and spread part of the filling on the inside of the cake. Use the remaining mixture to cover the cake on the outside.

Directions:
Pastry: In a bowl, knead all the Ingredients. As soon as the pastry is uniform, cover it in plastic wrap and refrigerate for 1 hour. 

Filling: Separate the egg yolk from the white and reserve the egg white. Beat the yolk with the sugar. When the mixture has foam like texture add the cream and the Saloio curd cheese. Fold in the flour, lemon zest and the salt. Whip the egg white and carefully add them to the previous mixture. Grease a tart pan (25cm round) with butter and sprinkle with flour. Remove the pastry from the refrigerator, lay it and press into bottom and upsides of the tart pan. Place in the oven at 220ºC and leave to bake for 10 minutes. Remove from the oven and place the dried pitted plums on the pastry. Pour the filling on top. Bake in the oven at 240ºC for 25 minutes. A couple minutes before removing the cake sprinkle it with powdered sugar.

To accommodate consumers with dietary concerns or limitations SALOIO is reinforcing its Palhais product range with the new “lower salt Palhais”.

With this introduction, our Portuguese company is offering an alternative to the consumer but faithfully sticking to its original taste!

SALOIO is a prominent company in the segment of specialty cheese and distinguished leader in the goat cheese market, just launched a new product in the Palhais cheese range – the lower salt Palhais. We consider our company to be a forerunner in a still traditional market with a product that will meet the expectations of consumers who care about their diet.

The lower salt Palhais is a Portuguese product with traditional features and enormous nutritional benefits, an increased sell-buy date and a unique and irresistible taste.

This new offer is the result of the company’s permanent focus on the consumer and constant studying of the opportunities which result from the dynamics of their consumption habits and life styles. SALOIO´S growth and success in the market are based on the permanent search for product and service innovation as a way of catering to the desires and needs of the consumer at all times.

Right next to the new lower salt Palhais, which is available throughout retail chains and also in traditional stores, the end user will continue to find the Palhais Original as usual.

«The new lower salt Palhais is the result of investigation and development over several years. It is with great pleasure that Saloio presents to the numerous and faithful Palhais Original lovers an additional alternative which keeps the texture and flavor they all appreciate so much. SALOIO is once again in the forefront of innovation», states Clara de Moura Guedes, SALOIO’s CEO.

Product Information:

Lower salt Palhais: pure goat cheese, cylindrical shape, paste with firm semi-hard texture and soft taste. It is the right choice for those who appreciate the strong personality of a goat cheese made with mastery and tradition.

Directions:

Dough: Beat the eggs with the sugar. Sift the flour together with the baking powder and add to the eggs. Pour into a greased baking form and bake at 180ºC for 35 minutes. Put half of the cake on the bottom of a mold and reserve the other half.

Chocolate Cream: Mix the condensed milk with the chocolate powder and the milk. Add the gelatin leaves. Add the curd cheese spread mixed with the sugar. Place in the refrigerator.

Orange Cream: Mix the coconut milk with the grated orange zest and the juice. Add the gelatin leaves and the curd cheese spread with the sugar.

Arrange with the remaining cake and pour the orange cream on top. Transfer to the refrigerator.

To take the dessert out of the mold, sink the mold in hot water and flip onto a serving dish. Decorate according to your taste.