Description
The Cebreiro PDO is a cheese produced from natural and whole cow's milk, coming from cows of the breeds Rubia Gallega, Bruna Alpina, Frisona or their crossbreeds.
Production Area
The production area of the Cebreiro PDO includes various municipal areas of the Lugo province, in the autonomous community of Galicia.
Production Method
The milk used for the production is submitted to a pasteurisation process. Animal rennet or other authorised curdling enzymes are used for curdling, which takes place in a period not shorter than 60 minutes and a temperature of 26-30°C. Once broken, the curdle is poured into cloth bags, which are left hanging for 5-10 hours, to allow the dripping process. Successively, it is mixed until a paste is obtained, which is uniform and clayey to the touch; contemporarily, the salting procedure takes place. Then, the moulding and pressing procedures are executed. Once the cheeses are extracted from the moulds, they are placed in refrigerators at a temperature of 2-6°C for at least an hour, after which they can be introduced in the market as "fresh". The ripening is an optional process, and it is done in rooms at a temperature of 10-15°C and humidity between 70 and 80% for a period lasting at least 45 days.
Appearance and Flavour
Cebreiro PDO has a characteristic shape recalling a mushroom or a cook's hat and is made up of two parts: the cylindrical base, with a diameter and height around 12 cm, and the hat, with its diameter measuring an additional 1-2 cm. The weight varies from 0.3 to 2 kg. The rind of the fresh cheese does not differ from the paste, which is white, rough to the touch, grainy, flabby and greasy and melts on the palate. The flavour and the aroma remind of the milk with which it is made - slightly acid. On the other hand, the mature Cebreiro PDO has a uniform rind and its paste, of yellow or bright yellow colour, has a rather hard consistency, instead of creamy. The taste is spicy and has a characteristic aroma.
History
The Cebreiro PDO can boast antique origins, tied to the activity of the first monks that settled in the village of Cebreiro to give their services in the hospital, built at the end of the 9th century to give pilgrims assistance. And precisely the pilgrims, tasting the cheese produced by the monks, made it known in all of Spain and Europe over the centuries. Written testimonies cite notes concerning the yearly delivery of cheeses produced in Cebreiro to the Portuguese Royal House during the reign of Charles III. As far as more recent bibliographic references are concerned, the book Geografía General del Reino de Galicia (General Geography of the Galicia Kingdom, 1936) contains information regarding the Cebreiro cheese, its characteristics and its production processes.
Gastronomy
The Cebreiro PDO should be kept in a cool, dry and ventilated place. Once cut, the cheese should be placed in the less cold part of the refrigerator wrapped up in aluminium foil or clingfilm. This cheese can be eaten on its own, with honey or served with fruit jams, but it is also used as a versatile ingredient for various kinds of dishes: salads, quiches, soups, served with fish, meat or poultry dishes, as well as some kinds of sweets and pies.
Marketing
The product is sold as Cebreiro PDO and mature Cebreiro PDO. It is marketed whole or portioned, suitably packaged to guarantee consumers the product source, its origin, the quality and a perfect conservation state.
Distinctive Features
The climate of the production area of the Cebreiro PDO is characterised by very low temperatures compared to those normally found in Galicia, with a frost-free period that is shorter than five months. This oceanic-mountainous climate significantly limits agricultural activities, but favours the presence of excellent meadows and natural grazing lands, which supply the cattle with quality nutrition and consent the obtaining of milk with precious characteristics for this cheese production.
