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Cebreiro
Cebreiro is a Spanish cheese awarded a designation of origin in 2008. Produced in the mountainous area of Lugo in Galicia, it is typically made from pasteurized cow's milk. This cheese has a deep history, with records from 1742 highlighting its status as one of the most expensive cheeses in Europe at the time.
The production of Cebreiro involves coagulating milk with a mix of mesophilic DL-starters and a small amount of calf rennet at temperatures between 78–86°F for at least sixty minutes. The curd is then cut, placed in cloth bags, and hung to drain for several hours. After draining, the curds are worked into a uniform paste and salted. The cheese is molded, pressed, and stored in cold chambers and can be aged further at slightly higher temperatures and humidity to develop its flavors.
Cebreiro cheese is distinctively shaped like a mushroom or a chef’s hat, and it is known for its soft, spreadable texture and slightly grainy feel. It has a milky and slightly acidic taste with a buttery and yogurt-like aroma. While traditionally made with raw milk, industrial versions use pasteurized milk, which disqualifies them from PDO status. This cheese is versatile in culinary uses, appearing in salads, sauces, seafood dishes, and creamy desserts.
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 |
| 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 |
