| Nutritional values per 100 g |
|---|
| Energy value |
1879 kj/453 kcal |
|
| Fat |
37 g |
|
| Of which saturated |
26 g |
|
| Carbohydrates |
1 g |
|
| Of which sugars |
0.5 g |
|
|
|
| Proteins |
29 g |
|
| Salt |
1.5 g |
Ingredients
raw milk from cows (min. 70%) and goats (min.5%), rennet, lactic ferments and salt
Fatty blended cheese, smoked and cured.
Cheese made from a mixture of fatty, smoked and cured cheeses.
Allergens
Contains: Milk
Brand
Brand
L'Arbeyal
Instructions
Store chilled between 4º and 10ºC
Store chilled between 4º and 10ºC
Product data
Name of the food business operator: Quesería L'Arbeyal S.C.
Name of the foodstuff: Queso Gamoneu del Valle
Address of the operator/importer: 33547 Peruyes/Cangas de Onis. Asturias.
Name of importer: Quesería L'Arbeyal
Place of origin of the foodstuff: Es: Asturias
Measures
Net quantity of the food: 500 g
More information:
The cheese factory L`Arbeyal is a small artisan cheese factory located in Peruyes, in the Council of Cangas de Onís. They elaborate their cheeses from privileged views since they see the sea and the Picos de Europa at the same time.
They make their cheeses from a privileged view of the sea and the Picos de Europa
Their cheeses are made with the milk produced by their own livestock and are taken for curing to Los Lagos de Covadonga, in the heart of the Picos de Europa.
They have won several awards for their cheeses
They have won several prizes in the Gamoneu Cheese Contests held in Onís and Cangas de Onís.
They have won several prizes in the Gamoneu Cheese Contests held in Onís and Cangas de Onís
This is the best option to buy Gamoneu Cheese authentic and exquisite taste
The Gamoneu is usually eaten in elongated cubes not very 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 of the herd from 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 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 moved to the natural caves in the mountains, where it will remain for two months until the slightly smoked rind is covered with an intense mouldy veil of reddish, grey and greenish tones. The interior becomes dry and brittle, with a slightly spicy flavour.
We remind you that Origen is also distributor of cheeses from Asturias for catering and trade professionals.
