Artisan cured cheese · Arzúa, Galicia

Galmesán Cheese

Galician pasture-raised milk. Regional native cultures. Over 18 months maturation. Super Gold World Cheese Awards Trondheim.

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Queso Galmesán with grapes — Arzúa, Galicia

Arzúa · +18 months · Proprietary cultures

The master cheesemaker
delegates neither the culture nor the time.

From Arzúa, a cheesemaking land since time immemorial, every gram of Galmesán comes from milk of cows grazing on family farms. Instead of industrial cultures, we use lactic bacteria native to the region — the mark of origin no industrial process can replicate.

Maturation exceeds 18 months, under the direct supervision of the master cheesemaker. 16 litres of milk per kilo of cheese. Natural rind, closed paste with crystals, intense flavour and extended finish.

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Tasting notes

Aroma, texture
and finish.

Rind: natural, dark yellow, lightly moulded.

Body: pale yellow, blind, with crystals. Dry, firm, smooth to the touch.

Aroma: toasty, biscuity, fruity notes of apple and wood.

Palate: cooked milk, pineapple, caramel toasty notes. Finish of dried chestnut and walnut.

Use: aperitif, melted, grated or au gratin. Versatile at table and in the kitchen.

Awards

Validated by
the best juries.

Super Gold — World Cheese Awards, Trondheim, Norway.

Gold Medal — World Cheese Awards, Wales, United Kingdom.

2-star Great Taste 2022 — Guild of Fine Food, London.

Best Cheese in Spain — Cured cow, Gourmet Quesos, Madrid.

Silver Medal — World Cheese Awards, Bergamo and Oviedo.

Galmesán at Can Roca — Arzúa, Galicia

Grazing and sustainability

The cow that grazes well
makes the cheese that tastes.

In Galicia we commit to extensive grazing when the global industry chooses otherwise. Our farmers maintain the ecosystem balance, remain rooted in rural life and produce a milk that no additive can imitate.

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