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D.O.P. Arzúa-Ulloa

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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.
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    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.  
  • Marigod

    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

  • Queso Gallego Daniberto tetilla D.O.P.

    Queso Gallego Daniberto tetilla D.O.P.

    San Simon cheese 45 days of healing and approximate weight 1 Kg.

  • San Simón Galician cheese Daniberto D.O.P 45 days.

    San Simón Galician cheese Daniberto D.O.P 45 days.

    San Simon cheese 45 days of healing and approximate weight 1 Kg.

  • Queso Gallego San Simon da costa curado

    Cured Galician Cheese San Simon da Costa DO.

    30 days of healing and approximate weight 0,500 Kgs

  • 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

  • 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 nipple : Piece 650 grs.
    Cheese D.O.tetilla pza.650 g. Ingredients: Pasteurized cow's milk, lactic ferments, rennet, salt and acidity regulator E-509. ES min 45% M.G./E.S. min 45

  • 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 Queinaga ( Arzúa-Ulloa )
    Cheese Queinaga with D.O.P Arzúa-Ulloa, Piece +/- 1000grs It is made with fresh, whole milk, pasteurized, Friesian breeds, brown Alpine and Galician Rubia, from sound and farms located in the geographical area of ​​the PDO, that meets the established parameters. This milk may not contain colostrum, preservatives inhibitors or medicinal products that might affect the preparation, cheese ripening or storage. It is a soft cheese and clean bark, lenticular shape and a minimum maturity of 6 days. Thin elastic crust, medium yellow to dark, bright, clean and smooth. Pasta uniform color between white-ivory to pale yellow, Few small and irregularly distributed eyes. Its milky flavor reminiscent of butter and yogurt, with hints of vanilla, very soft cream and walnut, slightly salty taste and low or medium acidity. Please note items for international delivery are not available

  • Queso Gallego O Brexeo
    The Cheese Brexeo with D.O.P Arzúa-Ulloa, Piece +/- 500grs It is made with fresh, whole milk, pasteurized, Friesian breeds, brown Alpine and Galician Rubia, from sound and farms located in the geographical area of ​​the PDO, that meets the established parameters. This milk may not contain colostrum, preservatives inhibitors or medicinal products that might affect the preparation, cheese ripening or storage. It is a soft cheese and clean bark, lenticular shape and a minimum maturity of 6 days. Thin elastic crust, medium yellow to dark, bright, clean and smooth. Pasta uniform color between white-ivory to pale yellow, Few small and irregularly distributed eyes. Its milky flavor reminiscent of butter and yogurt, with hints of vanilla, very soft cream and walnut, slightly salty taste and low or medium acidity. * 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

  • Queso Gallego Bama
    With D.O.P. Arzúa-Ulloa Piece: +/- 1 Kg made with pasteurized cow's milk. Ripening period: at least seven days. Aroma: soft, slightly acidic, which together reminds milk from which. Flavor: dairy, Mantecoso, slightly acidic and salty Soft. Fat: minimum 45%, dry extract. Dry extract: maximum 52%