This unusual conical shaped cow’s milk cheese is made in the flat pasture lands and forest region of Galicia on the North cost of Spain. The curd is hand-moulded and pressed slowly to remove all traces of whey.
The result is a compact dense cheese which is then bathed in an anti mildew bath of olive oil.
The cheese is then smoked over local hard wood (birch with the bark stripped off) before maturing for 3 months. The flavour is mild and buttery with a smoky earth like finish. The texture is fine, fatty, and semi-elastic