The specificity of the product and its characteristics stems from the origin of the raw materials and the production method. Travia da Beira Baixa is made from the serum obtained as a by-product of the manufacture of Queijos da Beira Baixa. The serum is strained to remove the remains of the curd and water is added if salt forms in the milk. The serum is then heated to temperatures varying between 80 °C and 90 °C and is maintained in constant slow movement until coagulation commences, as evidenced by the appearance of flakes which, owing to their low density, float to the surface. The temperature is reduced and movement is interrupted until just before boiling — this operation takes between 15 and 30 minutes. To obtain a larger quantity and thicker mass, a small amount of sheep's or goat's milk is usually added just before boiling. Using a ladle, the mass is then removed from the recipient in which coagulation took place and placed in containers, which are then turned, and some serum incorporated, in order to obtain the more or less paste-like consistency