This pressed paste cheese with an unusual shape, similar to a mushroom or a chef's hat, is made in eight places in the southeast of Lugo, always with cow's milk and optionally a little goat's milk. It is medium sizes with a very fine rind and soft, granular, creamy paste that melts in the mouth and is slightly acid. It may be fresh, after maturing for 48 hours, or mature, after a period of two months. In the latter case, the flavour is spicier. It is sold with the label recognised by the Designation of Origin.
The unripened cheese does not have a distinctive rind. The paste is white, grainy, soft, rather like clay to the touch, creamy, and melts in the mouth. The flavor and aroma are slightly sharp, similar to those of the milk the cheese is made from. The cured cheese has a light rind, and the paste, from yellow to bright yellow, is sometimes hard and always more firm than buttery. The flavor is slightly piquant and lactic, with a characteristic aroma.
The cheese has the shape of a thick-based mushroom or a chef’s hat and has two parts – the cylindrical base of varying diameter and no higher than 12 cm / 4¾ in, and the top which is 1 – 2 cm / ½-7/8 in larger in diameter and never higher than 3 cm / 1¼ in. Weight is 0.3 – 2 kg / 10 oz – 4 lb 7 oz.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2008
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5,1 - Individual visits per month (average)
153 - All individual visits
19 08 2016 - Date of publication of this article
02 12 2016 - Date of last edit
