Artisanal cheese made by Veigadarte following classic European methods: hand-coated in sifted vegetable ash that adds mineral complexity and protects the paste.

Technical Sheet

• Origen:
  Ambasmestas, Bierzo (León)
• Elaboración:
  Rebozado manual en ceniza vegetal tamizada
• Formato:
  Rollito con ceniza 190g
• Conservación:
  Refrigeración 2-6°C, consumir en 7-10 días

Sensory Profile

• Appearance: Velvety grey rind, compact white paste when cut
• Aroma: Intense lactic with mineral notes and an earthy touch
• Taste: Creamy entry, complex development with mineral notes, long finish

Pairing and Serving

Young red wines, rye bread, cured meats from León and nuts. Serve at room temperature (15-18°C).

Frequently Asked Questions

Is the ash edible?

Yes, it is vegetable ash of natural origin (generally from vine or holm oak), completely edible, safe and traditional in European cheesemaking.

What is the purpose of the ash in cheese?

In addition to providing a unique mineral flavour, the ash regulates the surface acidity of the cheese, promoting the development of a natural rind and protecting the paste.

Is it a strong cheese?

It has a medium-high character. The ash softens the acidity of the goat, but adds an earthy complexity that makes it very interesting for curious palates.