GALMESÁN CHEESE

History and Production Process:

From our roots in Arzúa, a land traditionally known for its cheese, to the meticulous production process, at Galmesán, every gram of cheese is the result of experience, intuition, dedication, and love. Our Galician milk comes from small grazing farms, where cows feed on native pastures and forage. We opt for our own cultures instead of industrial ones, thus representing the lactic bacteria of our region. The maturation process, which lasts for over 18 months, is carried out under the supervision of our master cheesemaker, who carefully tends to each piece with care and attention to detail.

Tasting Notes

• Visually, our cheese presents a smooth natural rind, slightly moldy, and dark yellow in color.
• The paste, of a pale yellow color, is blind and presents crystals on its surface.
• To the touch, the paste feels dry, smooth, and very rigid.
• As for the aroma, there are prominent light toasty and biscuity notes, as well as intense fruity aromas of apple and wood.
• In the mouth, one experiences flavors of cooked milk, with notes of pineapple and caramelized toasts.
• In the aftertaste, one perceives nuts such as chestnuts and walnuts.
• This cheese stands out for its intense flavor and prolonged persistence.
• Its high consumption yield is due to the fact that 16 liters of milk are used per kilogram of cheese.