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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.
Ideal to take alone, spread on bread, or as a dessert it is delicious with honey. It is also an ingredient of enormous possibilities for all kinds of dishes like crumbled in a salad, baked with meat and fish, in purees or as ingreditente of cakes.
| Weight | 1 kg |
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| Type | |
| Ingredients | Whole pasteurized milk of cow of Lugo, lactic ferments, calcium chloride and salt. |
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| Pairing | Combines brilliantly with young white wines as the grape Godello in the area of Valdeorras. |
| Awards | Best Cheese of Spain, Best Cheese of Galicia countless awards |
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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