THE CHEESE STORE

Located in the Ecoespazo do Rexo

CHEESES O REXO

The Process

Our cheese is born from the attachment to the land, from the desire to keep the territory in the same conditions in which our grandparents left it to us as an inheritance. A legacy in which we believe that we can prosper, producing each of our pieces in an artisanal way, with first-quality milk linked to grazing and the cattle tradition.

OUR CHEESE

Characteristics

This is the first sheep's cheese made in Galicia, based on raw milk. It is made with a lot of love in an artisanal way, one by one it is shaped into this product that is so in demand in the region.

The sheep are of the Latxa breed, they come from the Basque Country, they adapt very well to the harsh climate of the province and produce approximately one liter of milk a day, divided into two milkings, one in the morning and one in the afternoon. The transfer from the farm to the cheese factory is done in a traditional way: our shepherd fills the dairies and takes them to the cheese factory.

Sheep's cheese

It is made with raw milk, lactic ferments, rennet and salt. Each cheese is molded by hand and turned daily in the ripening chamber until it is properly matured. The artisanal production method and the use of raw milk keep the soul of the cheeses while making each piece unique.

The result of this alchemy is a cheese with a semi-hard texture, buttery on the palate with a persistent flavor of medium intensity and mild acidity, an elegant and fruity smell and a slight spicy aftertaste that mixes with forest notes from the rind.

Cheese "A Corga"

It is made with raw cow's and sheep's milk, lactic ferments, rennet and salt. Each cheese is molded by hand and turned daily in the ripening chamber until it is properly matured. Cow's milk, with its softness, elegance and buttery notes, fuses in this cheese with the extra contribution of farm and sheep's milk flavor.

For the aging of this cheese, we wash the rind several times a week, encouraging the development of Brevibacterium linens, which provides mantecosidafe and a characteristic flavor.

Cheese "Torneiros"

The name is in honor of the parish of Ecoleia, the neighboring cattle farm where the freshly milked organic milk that is the protagonist of this preparation comes from.

Singular presence with a black crust on which different molds live, important in tuning. Upon cutting, we discovered a slightly yellow paste with irregularly distributed eyes and a pleasant aroma of cow's milk. It's consistency reminds us of thick cream with sweet and velvety touches, which contract the final acidity that remains in our mouth.

They are small pieces that we make with great care by molding by hand and letting them slowly melt. The next day we cover them one by one with charcoal and leave them in a room for the yeasts and Penicilium album to develop. When this happens, they go to our aging cellar where they mature for 30-40 days.

Cheese Paradiñas

Cheese made with Ecoleia organic cow’s milk, pressed paste and with a maturation period of 3 months, washed rind.

Soft cheese, with character and whose flavor lasts a long time in the mouth.

Corga desserts

Artisan yogurt from Rexo sheep's milk and Ecoleia cow with Petelo chestnut cream. You can buy them in our physical store, located in Ecoespazo O Rexo.

Yogurt Torneiros

Ecoleia natural cow's milk artisan yogurt. You can buy them in our physical store, located in Ecoespazo O Rexo.

The cheese culminates a whole process of attachment and care for nature since thanks to the grazing of the herd on the farms, the lands of O Rexo have recovered their well-kept appearance of yesteryear.

BUY

Located in the Ecoespazo do Rexo

The Process

Characteristics

The cheese culminates a whole process of attachment and care for nature since thanks to the grazing of the herd on the farms, the lands of O Rexo have recovered their well-kept appearance of yesteryear.

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