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 which Penicilium roqueforti predominates over Penicilium candidum.
It stands out for its intense flavor and yellow color, which is softened when eaten with the rind. The intensity goes up as it has more maturation time, becoming much more intense when the bark becomes ammoniacal. Its spectacular and powerful flavor has already won a bronze medal at the Gourmets show in 2017. It is surprising that despite being a cheese with a powerful flavor it has very little fat (28%).
You can buy this cheese in small cheeses of 250 grams. or in large cheeses of 1 Kg. aproximately.
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|Mature period||30 - 45 días|
|Kind of milk||Raw|