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Cebreiro

The Cebreiro Protected Designation of Origin covers cheese made with pasteurized milk from cows of Galician Blond, Brown Alpine, Friesian breeds or their crosses.

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.

Features

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 

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