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Palo Santo traditional matured cow´s cheese, mini wheel
22,83 €
Milk
![Milk type](https://spanishclub.ee/wp-content/themes/rasa_store/img/Cow.png)
Cow
Weight
![750 gr](https://spanishclub.ee/wp-content/themes/rasa_store/img/scale-white.png)
750 gr
Milk Treatment
Pasteurised
Texture
Semi-Soft
Aging
Semi-cured
(semicurado)
Flavour
Mild
![extra information](https://spanishclub.ee/wp-content/themes/rasa_store/img/extra-information_e-min.png)
ADDITIONAL CHARACTERISTICS:
![Drinks pairing](https://spanishclub.ee/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Food Pairing Suggestions](https://spanishclub.ee/wp-content/themes/rasa_store/img/drinks-pairing-sweets.png)
Food Pairing Suggestions:
![Galicia-Pontevedra](https://spanishclub.ee/wp-content/themes/rasa_store/img/Galicia-Pontevedra.png)
Palo Santo is a traditional cheese made in Galicia from pasteurised cow's milk, semi-soft, milky in colour, with a subtle aroma and a very pleasant flavour.
The inedible waxed rind is a nice toasted colour with the name 'Palo Santo' or the pilgrim's shell, symbol of the Camino de Santiago and the 'palo santo' in the mini, engraved on the surface.
Made by the Central Lechera Gallega in Cuntis, Pontevedra, Galicia. The Palo Santo is the name of the instrument used by a monk belonging to the monastery near Cuntis to curdle the milk, from which a fatty cheese with an exquisite flavour was produced and matured for three months in the convent's cellars (1720). Thanks to researchers who searched through the old monastery documents, they were able to obtain the formula, which is used just as it was made at the time. Since 1984 it has been made at the Central Lechera Gallega facilities, respecting the recipe as it was in the old days.
Palo Santo is a traditional cheese made in Galicia from pasteurised cow's milk, semi-soft, milky in colour, with a subtle aroma and a very pleasant flavour.
The inedible waxed rind is a nice toasted colour with the name 'Palo Santo' or the pilgrim's shell, symbol of the Camino de Santiago and the 'palo santo' in the mini, engraved on the surface.
Made by the Central Lechera Gallega in Cuntis, Pontevedra, Galicia. The Palo Santo is the name of the instrument used by a monk belonging to the monastery near Cuntis to curdle the milk, from which a fatty cheese with an exquisite flavour was produced and matured for three months in the convent's cellars (1720). Thanks to researchers who searched through the old monastery documents, they were able to obtain the formula, which is used just as it was made at the time. Since 1984 it has been made at the Central Lechera Gallega facilities, respecting the recipe as it was in the old days.
Pasteurised cow's milk, rennet, lactic ferments, egg-derived lysozyme, acidity regulator: calcium chloride, salt.
Rind: clear anti-mould solution (fatty acid emulsion: E 472a; and preservatives: E-202 and E-235) and brown paint (aqueous dispersion of polyvinyl acetate, preservatives: E-202 and E-235; and colouring agent:E-172).
Non edible rind.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Keep refrigerated ideally between 4º and 8º C.
Non edible rind.
Producer: Central Lechera Gallega, S.A
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