| Nutritional values per 100 g |
|---|
| Energy value |
1879 kj/453 kcal |
| Fats |
37 g |
| Of which saturated |
26 g |
| Carbohydrates |
1 g |
| Of which sugars |
<0.5 g |
| Proteins |
29 g |
| Salt |
1.9 g |
Ingredients
raw cow's milk, rennet, dairy ferments, and salt.
Fatty, smoked, and cured mixed cheese.
Allergens
Contains: Milk
Brand
Finca La Prunal
Instructions
Store in a cool place between 4º and 10ºC
Product information
Food business operator name: Quesería Finca La Prunal S.L. Food name: Gamoneu del Valle Cheese Operator/Importer address: 33547 Bobia de Arriba/ Onis. Asturias. Importer name: Quesería Finca La Prunal. Food origin: Asturias
Measurements
Net quantity of food: approx. 300 g
More information:
Finca La Prunal cheese dairy is a new artisanal dairy located in Bobia de Arriba, with a lot of experience in the sector, in the Onís Council. They make their cheeses from privileged views as they can see the sea and the Picos de Europa at the same time.
Their cheeses are made with the milk produced by their own livestock and are taken to cure in Los Lagos de Covadonga, in the heart of the Picos de Europa.
This is a great option to buy authentic and exquisite Gamoneu Cheese.
Gamoneu is usually tasted in elongated, not very thick pieces and accompanied by bread. But in contemporary Asturian cuisine, it is increasingly used in more dishes: creams, sauces... or for example, sprinkled on salads.
Its creation is located within the Picos de Europa National Park. This cheese matures in natural caves and retains the aroma of a culture of transhumant shepherds, who in spring and summer seek high mountain pastures for their native cows, casinas, and carreñas, as well as sheep and goats.
Its artisanal production involves mixing the milk from the herd of the two milkings of the day, the morning and the afternoon, obtaining the next day an acid curd that is drained as much as possible. After several days, the piece is sprinkled with coarse salt and placed in wooden rooms where it will remain for 10-15 days receiving the smoke generated inside the cabin. Next, the cheese is transferred to the natural caves of 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 hospitality and trade professionals.
