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cheese galicia

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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

  • 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.

  • Artisan cheese from Galicia D. O. Cebreiro Castelo
    Artisan cheese D. O Cebreiro Castelo is recognized as the best fresh cheese in Spain in several occasions and the best cheese of Galicia Artisan cheese fresh Castelo de Queixos Castelo de Brañas is of white pasta, soft grainy and easy to spread which is made with milk of cow of the Ancares lucenses following an exclusive recipe and a secret that enables you to get this cheese so exquisite and extraordinary that it has received a huge amount of awards and recognitions. Cheese Castelo is part of the Protected Designation of Origin Or Cebreiro, the task of determining, regulate and ensure the quality of the cheese produced in this area of the mountain of Lugo.  

  • Cheese Caprichos da Steel 800 gr.
    Persistent flavor, sweet and also salty; with a spicy and astringent touch. Notes of nuts and a certain bitterness at the end. INGREDIENTS pasteurized cow's milk lactic ferments Rennet calcium chloride lysozyme (from the egg) Salt
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    Blue Cheese Prestes (in bar) 1Kg
    Cheese is firm in 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.
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    Cheese San Simon D. O. P. Booking Prestes
    Smoked cheese with shavings of birch wood, but with a healing minimum 90 days, so it is more intense flavor, with a pleasant aroma of nuts and butter.

  • Cheese San Simon D. O. P. Prestes
    Cheese cured for a period of 45 days and smoked with chips of birch. Is of pasta, semi hard texture and is creamy, mild flavor, little fatty. It is an ideal cheese to melt, company very well to all kinds of meats and fish, baked or as sauce. It is also recommended in hamburgers or chopped in a salad. It combines very well with hazelnuts, nuts and apples.

  • 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 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%

  • 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
    Girole-CGXFormerly 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

  • Artisan Cheese cured Bernaldo. O.D. San Simón da Costa
    Artisan Cheese Gallego nipple smoking and curing. logo_san_simon_da_costa PDO San Simón da Costa For appetizer cheese. Weight: 0.5 Kg.  

  • DO Daniberto cured artisan cheese San Simón da Costa
    Artisan Cheese Smoked Gallego nipple with Birch firewood and cured. logo_san_simon_da_costa 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.