"Queixo do País" made with raw cow's milk in a traditional and artisanal way, from the breaking of the curd to its molding.
One of those "ancient" and recovered cheeses that is made just as it was historically 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 retains the familiar and matriarchal character; a symbol of effort and dedication of small Galician producers. Now José Miguel Vázquez is the living witness of Josefa, the driving force behind this product, who has undoubtedly left her mark on this unique and fantastic cheese, a reflection of the authentic artisan cheeses of Galicia.
Queixo da 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 yeast and bacteriology of the grazing area. This results in a hyper creamy cheese with a milky 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.
Unit weight: 800 g (approx.) Producer: José Miguel Vázquez Fortes Origin: Palas de Rei (Lugo, Spain) Milk type: Raw Cow Ratina Coagulation: Enzymatic Typology: Soft Maturation: 20 days Intensity: Mild Storage: refrigerated between 6 and 8 degrees Best before: one month from production
Intensity: Mild Gluten-Free ProductAllergens: Dairy
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