"Queixo do País” by Josefa in its mini version made with raw cow's milk in an artisanal and traditional way in Chantada.

One of those "old" and recovered cheeses that is made as it was historically done in the small farms of Galicia. With a soft texture and milk from their own Ratina breed cows, this cheese is made only with rennet and salt. From there, the milk's own bacteria do their work and a "spontaneous fermentation" occurs; allowing fungi of different shades to proliferate on its rind, giving it greater authenticity and character.

This cheese preserves the family and matriarchal character; a symbol of effort and dedication of small Galician producers.Now José Miguel Vázquez is the living witness of Josefa, the soul of this product, who has left her mark on this unique and fantastic cheese, a reflection of the authentic artisan cheeses of Galicia.

The Mini Josefa is made twice a day after each milking with the idea of respecting an ancestral manufacturing process, and thus preserving the particular flavor provided by the yeasts and bacteriology of the grazing area. This results in a hyper-creamy cheese with a dairy aroma and flavor with notes of butter and slightly acidic.

Due to its natural rind it may have spots of natural fungi, due to its completely natural evolution and absence of vacuum packaging.

Approximate weight: 250g
Producer: José Miguel Vázquez Fortes
Origin: Palas de Rei (Lugo, Spain) Milk type: Raw Cow's Milk Ratina Coagulation: Enzymatic
Typology: soft paste
Minimum aging: 20 days Intensity: Mild Storage: cold between 6 and 8 degrees Preferred consumption: one month from production date
Intensity: Mild
Gluten-free productAllergens: Dairy

Milk process: Raw

Aging: Tender

Rennet: Animal