Other Cheeses
Showing all 17 results
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Galician cheese with semi-cured cow O Mouro
Artisan cheese dipped in coffee "mouro" 450-500 grams approximately. It is made with raw cow's milk, and bathes in a coffee and cinnamon infusion. -
Whole Marianne cheese (2.5 kg approx)
Milk cheese ripened cow hay Marianne (2.5 kg approx)
Galician cheese cured hay Marianne, It is a cheese with an air of high mountain cheese, but with the traditional Galician tuned in hay, sinceiro this cheese that pays tribute to the natural diet of cows that give milk with which it is made arises. -
cheese Marigod , 3.5 KG
cheese Marigod (curing butter 8 months)
Matured cheese in butter Nata, MARIGOLD (1 piece 3'50kg), Chedarizado cheese raw cow milk, matured in cloth and butter cream for 8 months. Cheese awarded Silver Medal at the World Cheese Awards competition, 2013 -
Queso Gallego Daniberto San Roquino
Queso Gallego San Roquino
Especially for large format retail and hospitality. one of the best cheeses of Galicia 2KG -
Organic cheese "Pilgrim" cured and matured in Barley
Formerly the pilgrims covered their cheeses with cereal to keep them in their Way to Santiago de Compostela and Casa Grande de Xanceda rescues this tradition in the Queixo do Peregrino, one Curing cheese Barley limited production. Complaining of the Pilgrim is a hard cheese, of moldy crust, where we can appreciate the smells slightly sweet notes of cereal, Hay and aromas of mushrooms, earth, moisture crust. Enjoy clean and fruity taste, with sweet hints of biscuit and lactic notes. And the pleasant aftertaste to cereal mixed with lactic aromas and nuts . Development and maturation • Green moldy natural rind cheese. • Made by hand with organic milk from our farm and limited production. • matured in cellars for 8-10 weeks at controlled temperature and humidity. I cheeses are turned daily to achieve good implementation of molds and yeasts in the bark and they will print a very personal and defined our cheese. • Finally, and during other 4 weeks, introduce the cheeses in boxes with barley grains, where they eventually tapering slowly, acquiring unique organoleptic qualities. So, we have recovered the tradition of eregrinos on their way to Santiago. Weight: 400 grams -
Goat cheese Ripened Touza Vella 450 +/-grs
The Touza Vella, it is a cheese, made with raw milk of goats, of pressed paste. The cheese is marketed as a Cure, weighing 450gr or 900gr and with a minimum maturation of 4,5 months. It is a cheese that is so tasty that I recommend taking it only, or in any case accompanied with dried fruits (almonds and hazelnuts) or fresh fruit. -
Galician cheese Dairy of the Eume 1.5 kg
Queso Cheese Eume, Piece +/- 1500grs Buttery cheese mild flavor and ivory, it has some 10 days of ripening with little salt. Special to sauces or desserts. Please note items for international delivery are not available -
Goat cheese Ripened Touza Vella 900 +/-grs
Unavailable until March - April. The Touza Vella, it is a cheese, made with raw milk of goats, of pressed paste. The cheese is marketed as a Cure, with a weight of 450gr to 900gr and with a minimum maturation of 4,5 months. It is a cheese that is so tasty that I recommend taking it only, or in any case accompanied with dried fruits (almonds and hazelnuts) or fresh fruit. -
Queso Gallego: Blue cheese Prestes 600gr
The blue cheese of Prestes is a cheese of firm texture and smooth, and spreadable. Pleasantly surprised by its smooth taste, that doesn't drown out the rest of the ingredients when used for cooking. Excellent in sauces of blue cheese, salads, fillings for tarts, and canapés, sauces for meat, etc. Ideal for spreading on crusty bread. It is also consumed as a dessert, with fruits such as strawberries, pears or peaches. It is recommended to enjoy with a wine from Jerez, Porto or red wine robust and strong. -
Queso Gallego: Daniberto Pimento 800gr
Fat cheese, matured for at pimento pepper approximately 0,700 grams -
Queso Gallego: Rosewood mini
Cheese PaloSanto is presented in parts 750 approximately grams Practically unknown in the rest of Spain, the Palo Santo is a cheese made from cow's milk; mild flavor, very buttery and blends very well. Its name is due to the instrument that was used by a monk from a monastery near Cuntis (Pontevedra), back in the 1.720, to remove the curd from which was obtained a fatty cheese of exquisite flavour, prior rest of 3 months in the cellars of the convent. Thanks to the researchers who study the old documents of the Monastery which got the formula. Today their preparation is as traditional as in the EIGHTEENTH century. Features: Paperback, circular shape, weight 750 grams approximately.. It is made in wedges 0.250 grams. -
Queso Gallego: The Way of Gozo Loran
Presented in pieces 600 about grams and wooden containers. Tender Pressed cheese, made from pasteurized cow's milk, calcium chloride, rennet, lisozima (Egg-product), salt and lactic ferments. -
Queso Gallego: Captivated-e Loran
It is manufactured in parts 700 grams approximately. Tender Pressed cheese, made from pasteurized cow's milk, will, calcium chloride, rennet, lisozima (Egg-product) and lactic ferments. Gold biennial award Chincho 2010 of the Castilla and Leon. -
Cheese Queso Gallego Eume
Queso Cheese Eume, Piece +/- 1000grs Buttery cheese mild flavor and ivory, it has some 10 days of ripening with little salt. Special to sauces or desserts. Please note items for international delivery are not available -
Queso Gallego Heather Loran
Piece: +/- 1 Kg made with pasteurized cow's milk in earthenware container It comes in pieces 850 and g 3 presented about a casserole ceramic package type. Size also 8 kg. (consult) Tender Pressed cheese, made from pasteurized cow's milk, will, calcium chloride, lisozima (Egg-product), rennet and lactic ferments. * Please note items for international delivery are not available -
Piece of ripened cheese Moeche +/- 1 Kg
Made with whole milk 100% precedent of animals fed on Galician meadows. INTERIOR: Consistent paste ivory white, with few eyes and a very clean cut. It has a mild flavor and a pleasant flavor more pronounced. EXTERIOR: Its crust is firm and consistent, Straw-yellow somewhat rough. WEIGHT: Between 1 / 1.2 kg and a diameter of 10 to 14 cm. Its development is very similar to the Galician cheese, but this cheese has the peculiarity that is a cheese with a slightly stronger flavor due to their greater maturity period, of 15 days. * Please note items for international delivery are not available -
Eco Pack Cheese "Pilgrim" and Cutter Girolle
Formerly the pilgrims covered their cheeses with cereal to keep them in their Way to Santiago de Compostela and Casa Grande de Xanceda rescues this tradition in the Queixo do Peregrino, one Curing cheese Barley limited production.
Complaining of the Pilgrim is a hard cheese, of moldy crust, where we can appreciate the smells slightly sweet notes of cereal, Hay and aromas of mushrooms, earth, moisture crust. Enjoy clean and fruity taste, with sweet hints of biscuit and lactic notes. And the pleasant aftertaste to cereal mixed with lactic aromas and nuts .
Development and maturation
• Green moldy natural rind cheese.
• Made by hand with organic milk from our farm and limited production.
• matured in cellars for 8-10 weeks at controlled temperature and humidity. I cheeses are turned daily to achieve good implementation of molds and yeasts in the bark and they will print a very personal and defined our cheese.
• Finally, and during other 4 weeks, introduce the cheeses in boxes with barley grains, where they eventually tapering slowly, acquiring unique organoleptic qualities.
So, we have recovered the tradition of eregrinos on their way to Santiago.
Weight: 400 grams
