Cebreiro (cheese)
| Cebreiro | |
|---|---|
| country |  Spain
|
| region | Galicia |
| Type of cheese | Fat cheese |
| Milk supplier | cow |
| description | |
| shape | wheel |
| size | different diameters and a maximum height of 12 cm. The hat has a 1 to 2 cm larger diameter and a maximum height of 3 cm |
| Bleed | yellowish to dark yellow |
| Ripening time | at least 45 days |
| Nutritional information | |
| Fat content | 45 and 60% FiTr. |
| Dry matter | at least 50% |
| Legal information | |
| protected term | PDO |
| Ordinance on protection | Official Journal of the European Union C 16/23 (PDF) of January 23, 2008 |
| Geographical area | |
The Cebreiro is a soft cheese made from cow's milk in the province of Lugo in Galicia is made. The production area is limited to the municipalities of Baleira , Baralla , Becerreá , Castroverde , Cervantes , Folgoso do Caurel , A Fonsagrada , Láncara , Navia de Suarna , As Nogais , Pedrafita do Cebreiro , Samos and Triacastela . It has been a product of protected origin since 2008 .
In the Inventario Español de Productos Tradicionales (Spanish Directory of Traditional Products) of the Spanish Ministry of Agriculture, Fisheries and Food , the cebreiro is treated in detail.
In the middle of the 18th century, two dozen Cebreiros were sent annually to the Portuguese royal court to Maria Anna Victoria of Spain .
Individual evidence
- ↑ Official Journal of the European Union: C 16/23 - Historical context (PDF) of January 23, 2008