Description
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.
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