Cebreiro

Important Facts
Country of Origin Spain
Specific Origin Eastern part of Lugo, Galicia
Certification DO (2008)
Milk Type Pasteurized Cow's
Milk Treatment Pasteurized
Rind None
Texture Soft, spreadable
Flavor Milky, slightly acidic
Flavor Notes Whitish, claylike texture, slightly grainy, buttery and yogurt-like aroma, different from traditional products
Aroma Buttery, yogurt-like
Colors Whitish
Forms Mushroom or chef’s hat
Age At least 45 days (not industrially manufactured for mature type)
Rennet Type Mesophilic DL-starters and small quantities of calf rennet

Cebreiro Cheeses on AnyCheese

  • We don't have any cheeses of this type yet.