Pasteurized cow’s milk. Pressed paste. Not cooked. Average maturity of 4 to 6 months. Edible bark cleaned with wine and orujo. Marbled wine paste. Submerged in wine and orujo during the last 3 months of maturation. Fruity and milk flavors. Low intensity To start the tasting with a touch of wine.
Raw Jersey’s cow milk. Creamy and yellowish paste, typical of this breed of cow. Intense smell and soft, pleasant in the mouth. This cheese is the traditional recipe of the “Arzua Ulloa” typical of Galicia but produced in an artisanal way and allowing the flora of the bark to grow. When the Geotricum Candidum penetrates the bark of the cheese, it is taken to a chamber where the Penicillium Roquefortis falls on the cheese but without penetrating its interior and this characteristic bark is obtained. Medium intensity.
Raw goat milk. Bark cleaned and edible. Of semi-hard paste and creaminess. Medium-high intensity
Raw churra’s sheep milk. Of hard and pressed paste. Edible bark. It stands out for the purity of the milk and how clean it is to the palate. Maturation of one year. High average intensity.
Raw cow’s milk of pressed and veined with penicillum roquefortis cabraliensis cheese. The penicillum is obtained when the cheese is produced and is typical of the private cave (the Teyedu) at 1,200 meters, in the Picos de Europa. Cleaned again and again with water filtered by the cave itself through its stalagmites. Cheese matured from 9 to 11 months. Considered the best blue cheese in Spain for many years and produced by the master Pepe Bada, who climbs the cheeses up the mountain. It produces around 3,000 pieces annually, but only 400 units are sold and considered optimal. Here you have one of them.
Cheese with traces of Penicillium Roquefortis of pasteurized cow’s milk. A buttery texture and very well integrated the Penicillium. Animal rennet that provides even more intensity in your mouth. The balance of this blue cheese is exquisite. Tuned by Neal’s Yard Dairy, has a recipe corrected by themselves to seek balance. Medium-high intensity that we serve at the end of the cheese tasting in order to come out with a final delicacy
We offer this gruyère as the last station -part of the monthly cheese’s proposal- to be able to clean our palate a bit after tasting the blue cheeses. It is a cooperative gruyère, made with raw cow’s milk. Cooked cheese with a sweet flavor. The bark is not edible. White crude, sometimes a little yellowish. Intense and sweet flavor reminiscent of nuts and caramel. It has some grittiness in the mouth. Medium-high intensity