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Cheese from Spain, Galicia
Pasteurised whole cow milk is set with rennet and lactic cultures at around 26–30 °C for at least an hour. The curd is drained in the vat, then hung in cloth sacks, kneaded with salt into a clay-like paste and pressed in cloth-lined moulds that give it a mushroom or chef's-hat shape. It is sold fresh after chilling, or cured for at least 45 days.
| Whole cow milk | From Rubia Gallega, Brown Swiss and Friesian cows or their crosses; no standardisation; pasteurised before use[pliego2006][am2021] |
| Animal rennet and lactic cultures | Or other coagulant enzymes allowed by law and named in the quality manual; local strains are encouraged[pliego2006][am2021] |
| Salt | Sodium chloride only, kneaded into the curd[pliego2006] |
| Starter | lactic cultures with animal rennet |
Total time across the recorded steps: 45 days
What changes: Starting material: whole milk from Galician mountain cows
Milk with colostrum, preservatives or drug residues is excluded, and standardising the milk is banned.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised whole cow milk is set with rennet and lactic cultures at around 26–30 °C for at least an hour. The curd is drained in the vat, then hung in cloth sacks, kneaded with salt into a clay-like paste and pressed in cloth-lined moulds that give it a mushroom or chef's-hat shape. It is sold fresh after chilling, or cured for at least 45 days. Made in 9 steps over 45 days. The longest step, cure (optional), takes at least 45 days (Consejo Regulador DOP Cebreiro 2021) and runs at up to 15 °C (Consejo Regulador DOP Cebreiro 2021).
| Main step | at least 45 daysSet[am2021] | Cure (optional) |
|---|---|---|
| Temperature | up to 15 °CSet[am2021] | Cure (optional) |
Cebreiro is drained in hanging sacks and kneaded with salt like a dough before it is moulded, so the fresh paste is grainy and clay-like rather than smooth. Its moulds give it a cap 1–2 cm wider than its base, like a mushroom or a chef's hat.
The milk must be pasteurised under current law before the make starts, and fresh cheese is held at 2–6 °C before sale.
Every number is labelled with how it is known. How this atlas is made
The specification links the cheese to the monks who ran the pilgrims' hospital at O Cebreiro, on the French Way to Santiago. Under Carlos III, two dozen Cebreiro cheeses were sent each winter as a gift to the queen of Portugal; a 1770 letter records one delivery. Market prices in A Coruña in 1762 put it close to cheeses imported from Holland and England. Commission Regulation (EC) No 1014/2008 of 16 October 2008 entered the name Cebreiro in the EU register as a PDO.
