Queso semicurado artesanal elaborado por Veigadarte en Ambasmestas, en el Camino de Santiago. Maduración tradicional en bodega ventilada para desarrollar pasta compacta pero fundente y aroma limpio.

Technical Sheet

• Origen:
  Ambasmestas, Bierzo (León)
• Elaboración:
  Afinado en bodega ventilada durante tiempo óptimo
• Formato:
  Pieza semicurada 420g
• Conservación:
  Refrigeración 2-6°C, consumir en 10-15 días

Sensory Profile

• Appearance: Compact ivory-coloured paste, slightly dry natural rind
• Aroma: Intense lactic, notes of toasted butter and earthy touch
• Taste: Creamy entry, complex development with nutty notes, long finish

Pairing and Service

Cheese boards, pairs well with young red wines, Leonese cured meats and rye bread. Serve at room temperature (15-18°C).

Frequently Asked Questions

What is the difference between fresh and semi-cured?

The semi-cured has undergone a maturation process in the cellar that concentrates the flavours, reduces moisture and develops nutty and buttery notes.

Which wine pairs best?

It pairs perfectly with young red wines from Bierzo (Mencía) or full-bodied whites (Godello), which balance its lactic intensity.

Is the rind edible?

Yes, the natural rind is edible and adds an earthy and textural touch highly appreciated by lovers of artisanal cheese.