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Kind
Vaca
Format
Entero
Kind
Vaca
Format
Entero
"Queixo do País" made by hand with raw milk from Galician blonde cows and aged for 60 days.
It is a super creamy cheese, with a very soft texture, that has notes of milk and butter and light acidic nuances on the palate. A cheese that is smooth in the mouth, but has the intense aromas and flavors characteristic of raw milk.
The great virtue of raw cow's milk is that it makes each cheese unique. To make this one, Maricarmen and her family use milk from Sobrado (Arzúa, A Coruña), where their uncles have two small dairy farms. They do not mix the morning and evening milk: "cows eat forage and straw at night and grass during the day, so the milk is different". For a cheese with more acidity and prominence of that raw milk, they use the milk milked at the end of the day.
Due to its slight acidic point, it works wonders with sweet fruits or quince. Pair it with a white wine like our Godello Pascuala.
Net weight: to choose.
Format: whole piece.
Texture: soft paste with natural rind.
Aging: 60 days.
Milk: raw Galician blonde cow.
Coagulation: enzymatic.
Type of rennet: animal.
Cheese dairy: Amalia Mosteiro (Ourense).
Origin of milk: Arzúa, A Coruña.
Storage: in cold between 5º and 8ºC, wrapped in the same cheese paper, in order to breathe and not acquire the flavors of other foods.
Ingredients 1:
Raw cow's milk, rennet and salt.
Nutritional information per 100 g:
| Energy value | 1280 kJ / 308.5 Kcal |
| Fats | 24.9 g |
| of which saturated | 13.8 g |
| Carbohydrates | < 1 g |
| of which sugars | < 0.1 g |
| Dietary fiber | < 0.1 g |
| Proteins | 21.1 g |
| Sodium | 1.21 g |
"Queixo do País" made by hand with raw milk from Galician blonde cows and aged for 60 days.
It is a super creamy cheese, with a very soft texture, that has notes of milk and butter and light acidic nuances on the palate. A cheese that is smooth in the mouth, but has the intense aromas and flavors characteristic of raw milk.
The great virtue of raw cow's milk is that it makes each cheese unique. To make this one, Maricarmen and her family use milk from Sobrado (Arzúa, A Coruña), where their uncles have two small dairy farms. They do not mix the morning and evening milk: "cows eat forage and straw at night and grass during the day, so the milk is different". For a cheese with more acidity and prominence of that raw milk, they use the milk milked at the end of the day.
Due to its slight acidic point, it works wonders with sweet fruits or quince. Pair it with a white wine like our Godello Pascuala.
Net weight: to choose.
Format: whole piece.
Texture: soft paste with natural rind.
Aging: 60 days.
Milk: raw Galician blonde cow.
Coagulation: enzymatic.
Type of rennet: animal.
Cheese dairy: Amalia Mosteiro (Ourense).
Origin of milk: Arzúa, A Coruña.
Storage: in cold between 5º and 8ºC, wrapped in the same cheese paper, in order to breathe and not acquire the flavors of other foods.
Ingredients 1:
Raw cow's milk, rennet and salt.
Nutritional information per 100 g:
| Energy value | 1280 kJ / 308.5 Kcal |
| Fats | 24.9 g |
| of which saturated | 13.8 g |
| Carbohydrates | < 1 g |
| of which sugars | < 0.1 g |
| Dietary fiber | < 0.1 g |
| Proteins | 21.1 g |
| Sodium | 1.21 g |
