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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%
About cheese Bama:
Bama Queixerías produced cheeses Protected Designation of Origin "Queso Tetilla" and Denomination of Origin "Arzúa-Ulloa".
The Tetilla cheese is widely known because of its peculiar shape. Cheese Arzúa-Ulloa, though less famous outside Galicia, It's the real Galician traditional cheese, popularly called the "cheese of the country" (country cheese), and in recent years has the certification of the designation of origin Arzúa-Ulloa.
| Weight | 1.2 kg |
|---|
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 
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. 
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