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€41.50
(tax incl.)
Chese made from raw sheep milk.
Matured in cellar from 2 months.
Natural rind covered with extra virgin olive oil.
Galician Pack 3 cheeses
- 1x PDO Tetilla Cheese 700g.
- 1x Palo Santo Cheese 600g.
- 1x Galician Cheese 600g.
Reference:
QPS0001
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PDO TETILLA CHEESE
Pasteurized cow's milk. The Galician cheese par excellence. Cheese made with the milk of Galician breeds of cows. Ripening is done in a cool and humid environment typical of Galician lands and lasts between 10 and 20 days. Soft paste with few eyes. thin crust. It has a somewhat sweet and slightly salty flavor. Lactic aromas of fermentation (yogurt), spices (vanilla) and an aftertaste of butter with a certain acid and refreshing touch predominate. Mild, lactic and somewhat acid smell with hints of melted butter.
Pairs very well with white wines. Ideal to take with lightly toasted nuts, quince, jams and jellies.
PALO SANTO CHEESE
Palo Santo cheese is a pasteurized cow's milk cheese, semi-soft paste, milky color and pleasant flavor. The rind is a beautiful toasted color, with the name Palo Santo, the pilgrim's shell (symbol of the Camino de Santiago) and the "Palo Santo" engraved on the surface. It is a very creamy cheese that can be enjoyed on its own, accompanied by honey or quince, or even cooked, since it is a cheese that melts easily. We can also accompany it with a good sweet white wine.
The name Palo Santo comes from the instrument used, around the year 1720, by the monks of a monastery near Cuntis, (Pontevedra, Spain) to remove the milk curd. From this curd, an exquisite fatty cheese came out, which matured in the convent's cellars before being consumed. Thanks to some researchers in the area who searched through the old documents of the Monastery, it was possible to obtain the formula, which is used just as it was done at that time to offer us the magnificent Palo Santo cheese.
GALICIAN CHEESE
Creamy, tender Galician cheese with a buttery texture, made with pressed paste, from pasteurized cow's milk. The same process and typical Galician recipe that is used to make "tetilla" cheese, with the innovation of the flat finish in order to achieve extra creaminess and softness throughout the piece.
A medium-sized, disk-shaped cheese. It combines very well with honey or quince.
CENTRAL LECHERA GALLEGA, S.A., POLIGONO A RAN 58 CUNTIS, CUNTIS, PONTEVEDRA
QPS0001
Data sheet
- NUTRITION INFORMATION
- Avarage values per 100 g
- Energy
- 1697.7 kJ / 405.5 kcal
- Fat
- 30.7 g
- of which Saturates
- 20.1 g
- Carbohydrate
- 11.5 g
- of which Sugars
- 0.2 g
- Protein
- 20.7 g
- Salt
- 1.87 g
PDO TETILLA CHEESE: pasteurized cow's MILK, salt, rennet, LACTIC ferments and calcium chloride.
PALO SANTO CHEESE: pasteurized cow's MILK, salt, rennet, LACTIC ferments, lysozyme (derived from EGG) and calcium chloride.
GALICIAN CHEESE: pasteurized cow's MILK, salt, rennet, LACTIC ferments and calcium chloride.
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