Cheese PaloSanto is presented in parts 750 grams approximately
Virtually 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.
Palo Santo, name of the instrument that was used by a monk belonging to the monastery of the vicinity of cuntis(pontevedra), to proceed to the curd of the milk which came out a fatty cheese of exquisite flavour and with a maturity of three months in the cellars of the convent (1720).
Producer: Central Lechera Gallega SA
Producing companies cheeses, in Cunti, Pontevedra.
| Weight | 1 kg |
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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
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