Queso fresco artesanal de Veigadarte, elaborado en Ambasmestas, en el Camino de Santiago. Fusión de queso de cabra fresco con ajo fresco y perejil picado de la zona, para un perfil vibrante y aromático.

Technical Sheet

• Origen:
  Ambasmestas, Bierzo (León)
• Elaboración:
  Incorporación artesanal de ajo fresco y perejil
• Formato:
  Tarrina 200g
• Conservación:
  Refrigeración 2-6°C, consumir fresco

Sensory Profile

• Appearance: White paste with green parsley veins evenly distributed
• Aroma: Intense fresh grass, mild garlic and a dairy touch
• Taste: Creamy entry, aromatic development with mild seasoning, fresh finish

Pairing and Serving

Dips for raw vegetables, fresh pasta with olive oil, artisan pizzas and toast with tomato. Serve at room temperature (12-15°C).

Frequently Asked Questions

Can this cheese be heated?

Yes, it is excellent melted on toast, pizzas or in pasta sauces, as the garlic and parsley enhance its aroma with heat.

How long does it last once opened?

We recommend consuming it within 5-7 days, always keeping it well sealed in the least cold part of the fridge.

Is it suitable for vegetarians?

Yes, it is made with microbial/vegetable rennet, being 100% suitable for vegetarian diets.