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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 homage to the natural diet of cows arises
cheese Marigod (curing butter 8 months) Matured cheese in butter Nata, MARIGOLD (1 piece 3'50kg), Chedarizado cheese raw cow milk, matured in cloth and butter cream for 8 months. Cheese awarded Silver Medal at the World Cheese Awards competition, 2013
Queso Gallego San Roquiño En formato grande especial para tiendas y hostelería. one of the best cheeses of Galicia 2KG
Queso Gallego Daniberto tetilla D.O.P. San Simon cheese 45 days of healing and approximate weight 1 Kg.
San Simón Galician cheese Daniberto D.O.P 45 days. San Simon cheese 45 days of healing and approximate weight 1 Kg.
Queso Gallego Daniberto Bufón 30 days of healing and approximate weight 0,550 Kgs
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 Touza Vella, it is a cheese, made with raw milk of goats, of pressed paste. The cheese is marketed as a Cure, with a weight of 300gr or 600gr and with a maturing of a minimum of 4,5 months. It is a cheese that is so tasty that I recommend taking it only, or at least accompanied by fruit
Fat cheese, matured for at pimento pepper approximately 0,700 grams