The most international of Galician cheese
Artisan cheese making with pasteurized whole cow. Semi-soft flavored cured, pressed and smoked with birch wood. With a minimum of 45 days cure.
Farming. Nabiza cheese, Ulloa area, occurred between the months of November and March and that launches a 4-month healing.
Hard cheese and smoked with birch wood. Weight 1 kg. - 1.1 kg.
It is made with fresh cow's milk from livestock explotacioness located in the geographic area of the PDO,
Sheep Cheese from Galicia