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Which area of Spain is it typical?

Autonomous region:
Galicia

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:
Medio

Cholesterol:
Medio

Comments:
Rich in calcium, proteins and lipids.