Daniberto
Showing all 9 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 -
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 -
Queso Gallego: Daniberto Pimento 800gr
Fat cheese, matured for at pimento pepper approximately 0,700 grams -
DO Daniberto cured artisan cheese San Simón da Costa
Artisan Cheese Smoked Gallego nipple with Birch firewood and cured.
PDO San Simón da Costa
Ideal para aperitif.
The development of Cheese San Simón da Costa board a traditional recipe with the best materials and the most hygienic sanitary control. Two features stand out in the process of developing, giving it its distinctive flavor and aroma.
First, of raw material fundamental: cow's milk, especially the blond races Galician, brown Alpine and Frisian, always produced in the area in accordance with health regulations.
The most significant feature is found in the phase SMOKED, for which the wood of a typical tree of the area is used: BIRCH, although it dispenses with bark.
After the cheese is stored for maturation, for a time not less than 45 days. The product is already developed and only need for finalization of labeling. And consumption.
