W jakim regionie Hiszpanii jest typowy?

Galicia


Opis

Traditional Galician cheese keeping all the traditional and ancestral manufacturing techniques intact.

This delicious cow's cheese has been made in the shape of a pear, top or bullet, similar to "tetilla" but rather taller. It is curdled with rennet from a pig's stomach and, after maturing for at least sixty days, it is smoked with birch wood. Its has a yellow/ochre greasy rind. Inside, it is compact, quite hard, yellow in colour tending towards strawish and with a slightly smoked, spicy flavour. It is very tasty, not very fatty and not at all salty. It is a cheese that is between mild and medium mature and is eaten as a dessert or aperitif. It is sold with the label recognised by the Designation of Origin.

Więcej informacji

Informacje o produkcie

  • Rodzaj produktu: Others
  • Sezon: It is made all year round.
  • Pochodzenie: The production area includes two places in the province of Lugo: Villalba (San Simón da Costa, Samarugo, Vilapedre and Moreda (Lanzós)) and Murás (Balsa and Viveiró).
  • Polecany napój: Crianza and young reds.

Wartość odżywcza

  • Energy: Average
  • Cholesterol: Average
  • Uwagi: Rich in calcium, protein and fat.



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