Semi-soft Galician cheese (north-west of Spain) made from pasteurised milk of Rubia, Frisona or Pardo-Alpina cows. This cheese is easily recognizable by its characteristic pear-shape and smooth, fine, straw-coloured rind. It has an elastic, creamy texture and a lactic flavour that is buttery, slightly acid and slightly salted.
It is one of the best known Galician cheeses.
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Mild cheese from Galicia is a smooth, rich cows milk cheese, an exquisite, high quality and healthy product.
The isolation of Galician area has aided in the creation of very unique cheeses, due to a culture where cheese is taken very seriously.
Surrounded in the west and north by the Atlantic Ocean and mountains from the Atlantic to the Mediterranean, Galicia has always been a remote region of Spain. This isolation fostered an ancient cheese culture. Here the Galicia cows graze on the lush green pastures and bear milk that its people have been making into cheese for generations.
It melts easily and provides the ideal complement to any dish calling for melted cheese.
STORAGE AND CONSUMPTION:
It can be accompanied by a good red wine or an Albariño (Galician white wine).
It can be eaten as an aperitif or as a dessert with fig or date cake.
Store in the fridge after opening.
See makers instructions for use by date.