Cebreiro

What is Cebreiro Cheese?

Cebreiro comes from the mountains of Lugo, in Galicia, and is listed in the European register of protected designations of origin. Its origin is credited to the first monks who settled at O Cebreiro, the point where the French Way of St James enters Galicia. During the reign of Carlos III, two dozen of these cheeses were sent to Portugal each year for the Portuguese royal household.

The production zone covers thirteen municipalities in Lugo: Baleira, Baralla, Becerreá, Castroverde, Cervantes, Folgoso de Caurel, Fonsagrada, Láncara, Navia de Suarna, Los Nogales, Piedrafita, Samos and Triacastela. The climate there is oceanic mountain. Cold and frost across half the year hold back farming, so the land goes to livestock on good natural meadows and pasture.

The milk is whole pasteurized cow's milk from the Rubia Gallega, Pardo Alpina and Frisona breeds or their crosses. It is coagulated with animal rennet or other authorized coagulating enzymes, and the curd is cut into blocks of 10 to 20 mm. After a first drain in the vat, the curd goes into cloth bags that hang for five to ten hours. It is then kneaded into a uniform paste with a claylike feel, salted with sodium chloride, molded and pressed, and held in cold rooms at 2 to 6 C (36 to 43 F) for a minimum ripening of one hour, after which the fresh cheeses can be sold.

Curing is optional. It takes place in cellars at 10 to 15 C (50 to 59 F) with 70 to 80 percent relative humidity, for at least forty-five days. Cured cheeses state this on the label and carry a numbered back-label.

The shape is unusual, a mushroom or a chef's hat about fifteen centimetres (6 in) tall, weighing from 300 grams to 2 kilos (10.5 oz to 4.4 lb). Fat content runs from 45 to 60 percent on dry matter. The fresh cheese has no distinct rind and a white, unctuous paste with a milky, faintly acidic flavor. Cured, the rind becomes slightly defined and the paste turns firm and yellow, sometimes deep yellow, with a metallic, sharp, milky taste and a distinctive aroma.