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The O Mouro cheese of coffee and cinnamon is an artisanal and semi-cured cheese made with raw cow's milk (from our own livestock). It has won the Silver medal at the WCA 24 held in Portugal, adding to the Gold medal achieved in 2018. This artisanal O Mouro cheese of coffee and cinnamon, with a soft and creamy, tender and elastic texture, has a mild fresh milk flavor with hints of yogurt and cream. Its peculiarity lies in its natural and edible rind, of a warm brown tone, which is bathed in coffee and cinnamon, giving it a very pleasant aroma that combines perfectly with the delicate dairy aroma of its paste. A succulent invitation for any gourmet palate. Campo Capela is a small cooperative of local milk producers with an average of 15 cows each. They started their initiative with the purpose of being environmentally friendly and offering high-quality products, and today they have even surpassed European standards. The result is their artisanal cheeses, fresh with origin guarantee and a well-deserved "Queixo Tetilla" Designation of Origin seal. Award for Innovation at the 2017 A Coruña Gastronomic Forum. Storage: Between 2º and 10º Animal origin: Cow Aging time: Semi-cured Type of milk: Raw