Artisanal cured cheese with Protected Designation of Origin Cebreiro, produced by Quesería Castelo in Piedrafita del Cebreiro, in the heart of the Ancares region. A cow's cheese with character, intensity and Galician tradition, made exclusively with milk from Galician Blonde Cows and aged in the cellar.

Technical Sheet

• Origen:
  Piedrafita del Cebreiro, Lugo (Galicia)
• D.O.P.: Cebreiro (Protected Designation of Origin)
• Leche: 100% vaca Rubia Gallega
• Curación:
  Mínimo 2-4 meses en bodega tradicional
• Formato:
  Cuña 400g
• Conservación:
  Refrigeración 2-6°C, consumir en 10-15 días

Sensory Profile

• Appearance: Compact paste ranging from ivory to pale yellow, rough and darkened natural rind
• Aroma: Intense and complex: toasted butter, nuts, cured dairy notes and earthy cellar hints
• Taste: Creamy entry, intense development with notes of nut and caramel, long finish, slightly salty with a memory of mountain pastures

Pairing and Service

Exceptional pairing with full-bodied red wines (such as a Mencía from Bierzo or a Ribeiro), chestnut honey, rye bread, Iberian cured meats and walnuts. Serve at room temperature (18-20°C) to enhance aromas.

Frequently Asked Questions

How long is this cheese aged?

This D.O.P. Cebreiro cured cheese spends a minimum of 2 to 4 months in traditional cellars, allowing it to lose moisture, concentrate its flavours, and develop its characteristic blackened rind and its nutty and caramel flavour.

Is it very strong or salty?

It has an intense and complex flavour, but balanced. It is not excessively salty; its profile is highlighted by toasted notes, nutty flavours, and the characteristic aftertaste of cured milk from the Galician Blonde Cow.

Can I eat the rind?

Yes, the natural rough rind is edible and provides a textural contrast and an earthy flavour highly appreciated by lovers of artisanal cheese. However, you can remove it if you prefer a milder experience.