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cheeses prestes

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  • 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.