| Nutritional values per 100 g |
|---|
| Energy value |
1614.26 kj/385.56 kcal |
|
| Fat |
28.5 g |
|
| Of which saturated |
26 g |
|
| Carbohydrates |
1.78 g |
|
| Of which sugars |
0.5 g |
|
|
|
| Proteins |
28.5 g |
|
| Salt |
4.42 g |
Ingredients
raw milk from cows (min. 80%) and goats (min.5%), rennet, lactic ferments and salt
Fatty, smoked and cured blended cheese.
Allergens
Contains: Milk
Brand
Quesería Vega de Ario
Instructions
Keep refrigerated between 5º and 10ºC
Product data
Name of the food company operator:S.A.T Vega de Ario.
Name of the foodstuff: Gamoneu del Valle Cheese
Address of the operator/importer: 33556 Benia de Onis . Asturias.
Name of the importer: Moncres
Place of origin of the foodstuff: Es: Asturias
Measurements
Net quantity of feed: 500 g
More information:
The L`Arbeyal cheese factory is a small artisan cheese factory located in Peruyes, in the Council of Cangas de Onís. They elaborate their cheeses from privileged views since they see the sea and the Picos de Europa at the same time.
Their cheeses are made from the best cheeses
Their cheeses are made with the milk produced by their own livestock and are taken for curing to Los Lagos de Covadonga, in the heart of the Picos de Europa.
They have won several awards for their cheese
They have won several prizes in the Gamoneu Cheese Contests held in Onís and Cangas de Onís.
This is the best option to buy Gamoneu Cheese authentic and exquisite taste
The Gamoneu is usually eaten in elongated cubes not too fat and accompanied by bread. But in contemporary Asturian cuisine it is used in more and more dishes: creams, sauces ... or for example sprinkled on salads.
Its creation is located within thePicos de Europa National Park. This cheese matures in natural caves and preserves the aroma of a culture of transhumant shepherds, who in spring and summer seek the high mountain pastures for their native cows, casinas and carreñas, as well as sheep and goats.
Its artisan production involves mixing the milk of the herd from the two milkings of the day, the morning and the afternoon, obtaining the next day an acid curd that is drained as much as possible. After several days, the cheese is sprinkled with coarse salt and placed in wooden rooms where it will remain for 10-15 days, receiving the smoke generated inside the hut. The cheese is then transferred to natural caves in the mountains, where it will remain for two months until the slightly smoked rind is covered with an intense moldy veil of reddish, gray and greenish tones. The interior becomes dry and brittle, with a slightly spicy flavor.
We remind you that Origen is also a distributor of cheeses from Asturias for catering and trade professionals.
