Smoked cows milk cheese, from Galicia in northern Spain. Made from pasteurised milk.

Artisanally made in Galicia with milk from “Rubia gallega” herds. It has a shape of a pear and smoky creamy and slightly acid flavour.

The cheese is made from pasteurised cows milk and aged for 2 to 4 weeks before being smoked for 2 weeks after leaving the mould.

The result is a cheese with a soft but firm texture and a mild, pleasant taste with a deep smoke characteristic.