| Nutritional values per 100 g |
|---|
| Energy value | 1879 kj/453 kcal |
| Fats | 37 g |
| Of which saturated | 26 g |
| Carbohydrates | 1 g |
| Of which sugars | <0.5 g |
| Proteins | 29 g |
| Salt | 1.9 g |
Ingredients
Raw cow (80%) and goat (20%) milk, rennet, dairy ferments, and salt.
Fatty, smoked, and cured mixed cheese.
Allergens
Contains: Milk
Brand
Finca La Prunal
Instructions
Keep refrigerated between 4º and 10ºC
Product information
Name of the food business operator: Quesería Finca La Prunal S.L.
Name of the food: Queso Gamoneu del Valle
Address of the operator/importer: 33547 Bobia de Arriba/ Onis. Asturias.
Name of the importer: Quesería Finca La Prunal
Place of origin of the food: Asturias
Measurements
Net quantity of the food: approx. 300 g
More information:
Finca La Prunal cheese factory is a new artisan cheese factory located in Bobia de Arriba, with a lot of experience in the sector, in the council of Onís. They make their cheeses from privileged views as they see the sea and the Picos de Europa at the same time.
Their cheeses are made with the milk produced by their own livestock and are taken to cure at Los Lagos de Covadonga, in the heart of the Picos de Europa.
This is a great option to buy authentic Gamoneu cheese with exquisite flavor.
Gamoneu is usually enjoyed in elongated, not very thick pieces and accompanied by bread. But in contemporary Asturian cuisine, it is increasingly used in more dishes: creams, sauces... or for example sprinkled on salads.
Its creation is located within the Picos de Europa National Park. This cheese matures in natural caves and retains the aroma of a culture of transhumant shepherds, who in spring and summer seek high mountain pastures for their native cows, casinas and carreñas, as well as sheep and goats.
Its artisanal production involves mixing the milk from the herd of the two milkings of the day, morning and afternoon, obtaining the next day an acidic curd that is drained as much as possible. After several days, the piece is sprinkled with coarse salt and placed in wooden rooms where it will remain for 10-15 days receiving the smoke generated inside the cabin. Then the cheese is 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 also remind you that Origen is also a distributor of cheeses from Asturias for hospitality and trade professionals.
