Production Area

La Coruña and Lugo (Galicia)


  • Composition: Pasteurised cow’s milk
  • Coagulation: enzymatic
  • Texture: Semi-soft paste
  • Ageing: aged 1 month (mild cheese)


  • Shape: conical
  • Diameter: 14 cm. (approx. 5.5 in.)
  • Height: 12 cm. (approx. 4.7 in.)
  • Weight: 1 kg. (approx. 2.2 lb.)


This is a traditional Galician cheese, produced in Galicia with its own official D.O.(Designation of Origin). Originally a farmhouse, artisan cheese, nowadays it is produced at several small to medium sized industrial dairies.

Sensory characteristics

Exterior: a natural rind that is fine and elastic, straw yellow in colour and without mould.

Interior: the paste has a uniform colour, between ivory white and pale yellow. It is satiny, without fractures and may present some, but very few, randomly scattered eyes.

The texture is smooth, satiny and uniform. Its aroma is mild, and the milky flavour is buttery and faintly salty.

Gastronomic Suggestions

As a dessert, it is traditionally accompanied with honey or quince paste.

Given its characteristics, it melts easily and is the ideal partner for dishes that require melted cheese. It pairs best with Galician wines (Albariño, Ribeiro, Rosal…)

Chemical composition

  • DRY MATTER: 45%
  • FDM: 50%