First, I thank the Association of cheese makers in the OJ San Simón da Costa, the City Council of Villalba , the District Development Group the Terra Chá and One function, the invitation to spend the weekend in situ knowing the rich cuisine and tourism in this part of Galicia and to participate in the First Meeting Cheese Gourmet San Simón da Costa, coinciding with the seventeenth edition of the San Simon Cheese Festival de Villalba (Lugo) .
In Galicia, four cheeses with denomination of origin and which make up 25% of cheese consumption in the rest of Spain. Among them, which I present today, Cheese San Simón da Costa.
This is a cheese made from cow's milk (Galician Rubia breed, brown Alpine and Friesian), semi-hard and smoked using birch wood. The area of \u200b\u200bproduction of milk suitable for their establishment is made up of the region of Terra Chá (Flatland in Castilian), comprising the municipalities of Lugo: Villalba, Muras, Xermade, Abadín, Guitiriz Begonte, Castro Rei, Cospeito and A Pastoriza.
(from left. To right.: Waldo Carreira, Alfonso Pérez and Eduardo Vidal)
As we explained Waldo Carreira, Head of Food Quality Promotion of the Xunta de Galicia, on the market we called the "clown", weighing between 400-800 g and aged for a minimum of 30days ( that is having a great demand) and the traditional size weighing between 800 to 1.500 g and a minimum maturity of 45 days.
and share their bullet-like shape with a peaked top section (well, actually a nipple). Its smoked rind hard, brownish-yellow give a visual appearance different from everyone. The smoke of birch gives the characteristic smell the buttery aroma of fresh milk predominant, with a balanced flavor, slightly salty, slightly acid and a deformable elastic texture and while sign.
What the consumer should check and require that each cheese is sold as cheese San Simón da Costa has also the label of the manufacturer, the back label with reference to control and guarantee of the Council of the Designation of Origin Cheese San Simón da Costa.
Currently, under this designation of origin are assigned eleven dairies, according to data of 2010 produced some 435,415 99,535 cheeses and a buffoon type. Significant figures if we that in the late 80's was about to disappear because of declining population, aging of the same in the area, the lack of production and migration to cities. In 2004 approves the regulation of the PDO and in 2008 was ratified by the European Community.
Given these data, we can only think of the great work done by the dairies, the Regulatory Council of BD in such a short time. In this way it continues to encourage producers to conduct outreach activities, outreach constant presence at food fairs and we see they are bringing fruit. There are many awards given to them. And thanks to CETAL (Technology Centre Agrifood Lugo) the possibilities of using public resources for R + D + i for the cheese sector to grow an extra contributing to these producers.
Meanwhile, Alfonso Perez, head of Food Technology Dairy Classroom Lugo (USC dependent) we discussed the job with the cheese DOP San Simón da Costa and artisan cheese makers in general.
Serve this post as the foundation for those that follow and in which I will tell you the full program of activities we had prepared, from visits to the biosphere reserve, fort, archaeological museum and special menus. Stay tuned.
also share: Pilar
La Cocina de Lechuza
Michel Colinet
Dining & Co.
In Galicia, four cheeses with denomination of origin and which make up 25% of cheese consumption in the rest of Spain. Among them, which I present today, Cheese San Simón da Costa.
This is a cheese made from cow's milk (Galician Rubia breed, brown Alpine and Friesian), semi-hard and smoked using birch wood. The area of \u200b\u200bproduction of milk suitable for their establishment is made up of the region of Terra Chá (Flatland in Castilian), comprising the municipalities of Lugo: Villalba, Muras, Xermade, Abadín, Guitiriz Begonte, Castro Rei, Cospeito and A Pastoriza.
(from left. To right.: Waldo Carreira, Alfonso Pérez and Eduardo Vidal) As we explained Waldo Carreira, Head of Food Quality Promotion of the Xunta de Galicia, on the market we called the "clown", weighing between 400-800 g and aged for a minimum of 30days ( that is having a great demand) and the traditional size weighing between 800 to 1.500 g and a minimum maturity of 45 days.
and share their bullet-like shape with a peaked top section (well, actually a nipple). Its smoked rind hard, brownish-yellow give a visual appearance different from everyone. The smoke of birch gives the characteristic smell the buttery aroma of fresh milk predominant, with a balanced flavor, slightly salty, slightly acid and a deformable elastic texture and while sign.
What the consumer should check and require that each cheese is sold as cheese San Simón da Costa has also the label of the manufacturer, the back label with reference to control and guarantee of the Council of the Designation of Origin Cheese San Simón da Costa.
Currently, under this designation of origin are assigned eleven dairies, according to data of 2010 produced some 435,415 99,535 cheeses and a buffoon type. Significant figures if we that in the late 80's was about to disappear because of declining population, aging of the same in the area, the lack of production and migration to cities. In 2004 approves the regulation of the PDO and in 2008 was ratified by the European Community.
Given these data, we can only think of the great work done by the dairies, the Regulatory Council of BD in such a short time. In this way it continues to encourage producers to conduct outreach activities, outreach constant presence at food fairs and we see they are bringing fruit. There are many awards given to them. And thanks to CETAL (Technology Centre Agrifood Lugo) the possibilities of using public resources for R + D + i for the cheese sector to grow an extra contributing to these producers.
Meanwhile, Alfonso Perez, head of Food Technology Dairy Classroom Lugo (USC dependent) we discussed the job with the cheese DOP San Simón da Costa and artisan cheese makers in general.
Serve this post as the foundation for those that follow and in which I will tell you the full program of activities we had prepared, from visits to the biosphere reserve, fort, archaeological museum and special menus. Stay tuned.
also share: Pilar
La Cocina de Lechuza
Michel Colinet
Dining & Co.
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