The Experimental cheese dairy was created in order to capitalize and drain the milk from several producers. It is integrated in the Multipurpose Center Azinhal (Castro Marim) and under the responsibility of the municipality of Castro Marim and ANCCRAL, which allows the goat cheese manufacturing for most of the year.

The purpose of this cheese dairy, which provides important points of sale at local and regional level, is to preserve traditional techniques and methods of manufacture, to reach the consumer a quality cheese that can be a reference, already known "Queijo do Azinhal (Azinhal Cheese)". It is a cheese 100% milk, 100% natural and 100% traditional.

In the manufacture of cheese are used only products from the region. The cheese is made the traditional way, while preserving the taste and knowledge of centuries as well as the traditional ingredients never forgetting the highest standards of hygiene and food safety. It is made with the thistle whose use dates back to Roman times, replaced currently in most fresh, gifts cheeses on the market, the rennet of animal origin.

On the other hand, Queijaria combines tradition and innovation, as it represents a center of research and production of new products, particularly in the manufacture of cheese with herbs and yogurt to goat's milk, in a constant search for new uses and flavors.