🧀 Cebreiro

Cebreiro is a Spanish cheese from Galicia with a protected designation of origin (eAmbrosia PDO-ES-0443), made from pasteurised whole cow's milk. It is shaped like a mushroom or chef's hat and is sold fresh or cured, the cured version after at least 45 days of maturation.

According to the specification, the milk comes from Rubia Gallega, Friesian or Brown Alpine cows or their crosses, on registered farms in the defined area; grassland and forage are an important part of their diet, supplemented with vegetable concentrates. The milk may not be standardised. The cheese is made by coagulation, cutting the curd, draining, kneading and salting, moulding and pressing, with animal rennet or other expressly authorised coagulating enzymes.

The shape has two parts: a cylindrical base up to 12 cm high and a hat 1 to 2 cm wider than the base and up to 3 cm high; larger cheeses of over 2 kg have slightly larger dimensions. Minimum weight is 0.3 kg. Fresh Cebreiro has no rind, a white or slightly yellowish soft paste without eyes, and smells of acidified milk with touches of cream or butter; it is grainy but melty in the mouth, with a persistent, slightly acidic aftertaste. Cured Cebreiro has a yellow to intense yellow rind, an ivory to yellow paste from buttery to firm, and a milky, sometimes slightly metallic and piquant flavour. Fat is 45 to 60% of dry matter.

Milk production and every step of cheesemaking, maturation and curing take place in 13 municipalities of the province of Lugo: Baleira, Baralla, Becerreá, Castroverde, Cervantes, Folgoso do Courel, A Fonsagrada, Láncara, Navia de Suarna, As Nogais, Pedrafita do Cebreiro, Samos and Triacastela. According to the specification, the cheese is said to have originated with monks of the village of Cebreiro, on the Camino francés into Galicia, who served pilgrims in a hospital built at the end of the 9th century.

Cebreiro or just any fresh cow's milk cheese? The PDO Cebreiro is recognised by its mushroom or chef's hat shape and by its origin: pasteurised whole cow's milk, not standardised, from 13 municipalities of the province of Lugo, where everything is made and matured. It comes in two forms, fresh, with no rind and a white, soft paste, and cured, matured at least 45 days with a yellow rind. Other Galician cheeses follow their own specifications, and only this name guarantees that of Cebreiro.

Look for the words 'Denominación de Origen Protegida Cebreiro' on the label and on the numbered secondary label from the Regulatory Board, with the EU PDO symbol (protected designation of origin). Cured cheese must also show the word 'curado'. The cheese is normally sold whole; portions are allowed only under an approved control system. You will find it at supermarket cheese counters, cheese shops and delicatessens.

The label and a numbered secondary label from the Regulatory Board carry the words Denominación de Origen Protegida Cebreiro; cured cheese must also show the word curado. The cheese is normally sold whole, and portions are allowed under an approved control system.