Galicia
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Cheeses from Galicia.
Galicia There are 6 products.
Arzúa Ulloa
The Arzúa Ulloa cheese is made in a traditional manner based on cow milk and is one of the excellent Galician cheeses. This traditional cheese has a soft and creamy flavor and is very appropriate for your direct consumption, on the grill or as an ingredient in the kitchen. It comes in pieces of 500-550 grams.
San Simón Da Costa cheese
1 Review(s)The San Simón Da Costa PDO is an artisan cheese made from milk of Galician blond, Alpine brown and Friesian cow. It's a semi-cured, pressed cheese made through a curing process in a drying room for at least 30 days and subsequently smoked on birch wood. This artisan process of production gives it a mild flavor with strong hints of smoke. It is served in...
Artisan Tetilla Cheese
Artisan cheese Tetilla DOP Queixería Barral is produced with whole milk from the Galician, Frisian and Alpine-brown breeds. A cheese produced in the Galician town of Arzua. The Tetilla cheese has an initial aroma of fresh milk and yogurt, appearing to smell like butter as it matures, along with nuances of vanilla, cream and walnuts. It is a cream cheese...
Galmesan cheese
Galmesan, the Galician vintage cheese. Cooked pasta cheese made following the technique of traditional Italian cheeses. It is made with fresh milk from Galician cows that graze freely in Galician meadows. Its flavor and texture reminds the italian chesses. It is an ideal cheese to take as an aperitif, in cheese boards or in gastronomy. It matures a...
Terra cheese
Terra cheese from the Airas Moniz dairy The Galician cheese factory Airas Moniz makes this soft cheese that is firmer or creamier depending on the time of year. It is a cheese that is not pressed and with continuous manual turning both in the airing phase and in the maturation. The singular color is due to the natural molds in the ripening cellar, in...
Savel cheese
Savel cheese from the Airas Moniz dairy The Galician cheese factory Airas Moniz makes this blue cheese that stands out for its unmistakable and intense smell but surprising for its smoothness, elegance and smoothness. It matures in a cellar where the Penicilium roqueforti is found, which allows its internal development. The blue to gray-green streaks...
