Which area of Spain is it typical?

Galicia


Description

A Galician classic, made traditionally in the countryside even today.

This pressed paste cheese with an unusual shape, similar to a mushroom or a chef's hat, is made in eight places in the southeast of Lugo, always with cow's milk and optionally a little goat's milk. It is medium sizes with a very fine rind and soft, granular, creamy paste that melts in the mouth and is slightly acid. It may be fresh, after maturing for 48 hours, or mature, after a period of two months. In the latter case, the flavour is spicier. It is sold with the label recognised by the Designation of Origin.

More information

Product information

  • Type of product: Others
  • Season: It is largely made in spring and summer.
  • Origin: The production area includes various places in the province of Lugo: Baralla, Becerreá, Folgoso do Caurel, Cervantes, Navia de Suarna, As Nogais, Triacastela and Pedrafita do Cebreiro.
  • To drink with it: White wine and young red.

Nutritional information

  • Energy: Average
  • Cholesterol: Average
  • Comments: Rich in calcium, proteins and lipids.



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