The Cebreiro Protected Designation of Origin covers cheese made with pasteurized
milk from cows of Galician Blond, Brown Alpine, Friesian breeds or their
Cebreiro cheese is
sold both fresh and cured, with a minimum maturity of 45 days. The pieces
have a weight of between 0.5 and 2 kg. The area of production of both milk and
cheese, is located in the province of Lugo, in the entrance to Galicia by
the French St James´s Way. Comprising the municipalities of Baleira,
Baralla, Becerreá, Castroverde, Cervantes, Folgoso do Courel, A Fonsagrada,
Láncara, Navia, As Nogais, Pedrafita do Cebreiro, Samos and Triacastela.
Cheese covered by the
PDO Cebreiro has a mushroom or chef's hat shape with a cylindrical base of
varying diameter and a slightly wider top and a height of no more than 12
cm. It weights between 0.3 and 2 kg and
Its crust is thin or nonexistent, firm, without a mold and varying in color
from white to yellow, depending on the degree of maturation.
The paste is grainy,
soft, creamy and melts in the mouth, white and milky taste slightly acid. Its fat content is above 45% and below 60%.
Technical data (2014)
- Livestock holdings: 7
- Cheese Factories: 4
- Production: 41.25 tons
- Estimated economic value: 408,104 euros