Galician cheese with semi-cured cow O Mouro

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.

Description

It is a semi-cured soft cheese made with raw milk from its own cows. Its most outstanding characteristic is the refining of its hard and compact natural bark, fully edible, infused with a mixture of coffee and cinnamon that give it its own personality without affecting the inside of the cheese that maintains its characteristics of soft paste and smooth flavor with nuances of yogurt and cream. In the case of being a piece of 3 kgs (aprox.) will have a minimum maturation of 60 days, 35 in the case of being 800 g (aprox.) and 20 in the case of being 400 g (aprox.).

He was the winner of the A Coruña Gastronomic Forum innovation award 2017.

In 2018 wins the gold medal at the World Cheese Awards world championship, held in Norway.

Recommendation at the time of consumption

Temper. If stored in the refrigerator, take 1 hour before consumption. Each portion must be cut always carrying crust, this way all flavor nuances will be better perceived.

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