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“Queixo do País” made with raw cow's milk in a traditional and artisanal way in Chantada (Lugo).

One of those "ancient" 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 carries the family and matriarchal character; a symbol of effort and dedication of small Galician producers. Now it is José Miguel Vázquez the living witness of Josefa, the soul of this product, who undoubtedly has left her mark on this unique and fantastic cheese, reflecting the authentic artisan cheeses of Galicia.

Queixo da Josefa is made twice a day after each milking with the aim 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 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
Type: Soft
Ripening: 20 days Intensity: Mild Storage: cold between 6 and 8 degrees Best before: one month from production

Intensity: Mild Gluten Free ProductAllergens: Dairy

Milk process: Raw

Curing: Tender

Rennet: Animal