GALMESANO

Following techniques of traditional, hard-cooked cheese, we produce cheese with granular texture, hard paste and long maturation

Galmesano is located in Galicia, a region in northern Spain characterized by its extensive green meadows and agricultural as well as livestock wealth. It is located in Arzúa, a region whose ancient cheese tradition stand out and where the knowledge about craftsmanship has been passed down over the years, from generation to generation.

The milk we process is collected daily from local farmers. Our production is based on the transformation of the best raw materials, for which we have a selection of up to 27 farmers, owners of small farms in  grazing.

Following techniques of traditional hard-cooked cheese we produce a cheese with granular texture, hard paste and long maturation. As distinguishing points we highlight, on the one hand, the use of indirect ferments, a technique that allows us to obtain a differentiated product in which the lactic flora of our region is present as well as the long maturation in our own dryers.