"Queixo do País" by Josefa in its mini version and limited edition, made with raw cow's milk in a traditional and artisanal way, from breaking the curd to shaping it.

One of those "old" and recovered cheeses that is made as it was historically done in the small farms of Galicia. With a soft paste 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 job and a "spontaneous fermentation" occurs; allowing fungi of different shades to proliferate on its rind, giving it greater authenticity and character.This cheese holds the family 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 left her mark on this unique and fantastic cheese, a reflection of the authentic artisan cheeses of Galicia.

The Mini 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 yeasts and bacteriology of the grazing area. This results in a hyper-creamy cheese with a dairy 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.

Approximate weight: 250g Producer: José Miguel Vázquez Fortes Origin: Palas de Rei (Lugo, Spain) Type of milk: Raw Ratina Cow Coagulation: Enzymatic Typology: soft paste Minimum aging: 20 days Intensity: Mild Storage: cold between 6 and 8 degrees Best before: one month from production Intensity: Mild Gluten-free product Allergens: Dairy