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Made with cow's milk, and aged for over 12 months, it has a very firm dry paste, marked by Tyrosine crystals, with intense fruity aromas of apple and pineapple, and a long aftertaste of nuts, chestnut and walnut. Reminiscences of toasted and caramel.
Approximately 200-225 grams cheese wedge, vacuum packed.
Galmesán Cheese: Raw sheep's milk, lactic ferments, hardener (calcium chloride), rennet, salt, and lysozyme preservative (derived from egg).
Approximately 240-270 gram wedge, vacuum packed.
It is a Galician hard cooked cheese made following the technique of traditional pressed cooked paste cheeses with long maturation.
With natural lactic flora obtained from fresh grazing cow's milk, we obtain a cheese with fruity and nutty notes with unique conditions for its use in gastronomy and as an appetizer cheese.
