Girolle Cheese Slicer

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  Queso Gallego Bama

  With D.O.P. Arzúa-Ulloa Piece of: +/- 1 Kg made with pasteurized cow's milk. Ripening period : at least seven days. Aroma: soft, slightly acidic, which together reminds milk from which. Flavor: dairy, Mantecoso, slightly acidic and salty Soft. Fat: minimum 45%, dry extract. Dry extract: maximum 52%
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  Queso Gallego: Rosewood mini

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  DO Daniberto cured artisan cheese San Simón da Costa

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  Whole Marianne cheese (2.5 kg approx)

  Milk cheese ripened cow hay Marianne (2.5 kg approx) Galician cheese cured hay Marianne, It is a cheese with an air of high mountain cheese, but with the traditional Galician tuned in hay, sinceiro this cheese that pays tribute to the natural diet of cows that give milk with which it is made arises.

  Rated 5.00 out of 5