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Galician Cebreiro Cheese

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 04 March 2012 at 07:39
 
Author: Margaux Cintrano
 
Firstly, this Galician Spanish 60% cow and 40% goat variety delicacy, which resembles a Chef´s Hat is produced from natural cow´s milk which hails from a special genre of cow called Alpine Brown and goat´s milk. The cheese is considered a fresh semi soft cream and ages for a minimum of 2 months.
 
The Origin of this cheese variety is Lugo, Galicia, in the zone around the entrance and frontier of the French Road to Santiago de Compostela ( see Martin Sheen´s film called: The Santaigo Way; he is of Galician heritage ) or the Pilgrim´s Trail to Santiago, in northwest Galicia, the most northwestern province in Spain.
 
The cheese is a cylindrical base with a chef hat upper section. The rind, is actually very slight and extremely fine, and the color is a whitish ivory depending on degree of ageing process.
 
The comarcas, or counties in Lugo where this cheese hails from are: Baralla, Cervantes, As Nogais, Navia de Suarna, Pedrafita and Becerreá.
 
The average weight of this cheese is 0.5 to 2 kilos. There is a fresh type without rind and the cheese is white. The age of the fresh variety is 3 days. The cheese is bland and creamy and has a very light yogurt and butter type aroma and flavour. The cured variety cannot pass 2 months with the DO ( DESIGNATION ORIGIN COUNSEL ) and the texture is more buttery and a bit piquant yet, milky.
 
Traditionally this cheese was prepared in molds of wood and was molded by hand and thus, formed a Mushroom Cap Top Chef´s Hat shaped.
 
This cheese pairs beautifully with: honey, marmalade, crackers, young white fruity wines and sweets and fruit.
 
Margi Cintrano.  
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Marissa View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 05 March 2012 at 10:21
Oo, I'll have to watch out for this at the cheese shop! I like blended cheeses - you get the best of each of the milks used.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2012 at 07:47
Hi Marissa,
 
I am a cheese-aholic, and Cebreiro is a delightful cow and goat variety and the Chef´s Hat shape makes it quite a " party " catching " taste me " treat with great crackers ... My suggestion is to speak with people who import Spanish wines in Austin, as they have inside info on Galician products and Galician white wines called Albariño ( grape ) ...
 
Let me know ur findings.
Thanks for posting. I had been at my Condo in Italy preparing for my daughters who are meeting over Easter with us ...
Have lovely wkend.
Margi
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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