Queso Gallego Heather Loran

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  Eco Pack Cheese "Pilgrim" and Cutter Girolle

  In the past, pilgrims covered their cheeses with cereals to preserve them on their Camino 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 mushroom aromas, 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 . Preparation and maturation • Organic cheese with natural moldy rind. • 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
• 

  Organic cheese "Pilgrim" cured and matured in Barley

  In the past, pilgrims covered their cheeses with cereals to preserve them on their Camino 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 mushroom aromas, 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 . Preparation and maturation • Organic cheese with natural moldy rind. • 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