Smoked and cured
Allergens
Contains: Milk
Brand name
Finca La Prunal
Farm La Prunal
Instructions
Instructions
Store chilled between 4º and 10ºC
Store chilled between 4º and 10ºC
Product information
Name of the food business operator: Quesería Finca La Prunal S.L. Name of the food: Queso Gamoneu del Valle Address of the operator/importer: 33547 Bobia de Arriba/ Onis. Asturias. Name of importer: Quesería Finca La Prunal. Place of origin of the foodstuff: Es: Asturias
Measures
Net quantity of the food: 300 g approx
More information:
The cheese factory Finca La Prunal, is a new artisan cheese factory located in Bobia de Arriba, with a lot of experience in the sector, in the Concejo d de Onís. They elaborate their cheeses from privileged views since they see the sea and the Picos de Europa at the same time.
Their cheeses are made with the best quality cheeses
Their cheeses are made with the milk produced by their own livestock and are taken to be cured at Los Lagos de Covadonga, in the heart of the Picos de Europa.
They are made with the milk produced by their own livestock and are taken to be cured at Los Lagos de Covadonga, in the heart of the Picos de Europa
This is a great option to buy Gamoneu Cheese authentic and exquisite flavor.
The Gamoneu is usually eaten in elongated cubes not too fat and accompanied by bread. But in contemporary Asturian cuisine it is used in more and more dishes: creams, sauces ... or for example sprinkled on salads.
Its creation is located within thePicos de Europa National Park. This cheese matures in natural caves and preserves the aroma of a culture of transhumant shepherds, who in spring and summer seek the high mountain pastures for their native cows, casinas and carreñas, as well as sheep and goats.
Its artisan production involves mixing the milk from the herd from the two milkings of the day, morning and evening, obtaining the next day an acid curd that will be drained as much as possible. After several days, the cheese is sprinkled with coarse salt and placed in wooden rooms where it will remain for 10-15 days, receiving the smoke generated inside the hut. The cheese is then transferred to natural caves in the mountains, where it will remain for two months until the slightly smoked rind is covered with an intense moldy veil of reddish, gray and greenish tones. The interior becomes dry and brittle, with a slightly spicy flavor.
We remind you that Origen is also a distributor of cheeses from Asturias for catering and trade professionals.
