Queso Cebreiro

Cebreiro is a PDO cheese made from pasteurised cow's milk in thirteen municipalities of the province of Lugo, Galicia. Its specification mandates a distinctive mushroom or chef's-hat shape, a cylindrical base no greater than 12 cm in height, and a hat no greater than 3 cm in height. It is produced as either a fresh or an optionally cured variety.

About this designation

Registered under file number PDO-ES-0443, the designation 'Cebreiro' covers cheese produced exclusively from pasteurised cow's milk sourced from farms within a defined area comprising the municipalities of Baleira, Baralla, Becerreá, Castroverde, Cervantes, Folgoso do Courel, A Fonsagrada, Láncara, Navia de Suarna, As Nogais, Pedrafita do Cebreiro, Samos and Triacastela, all in the province of Lugo. Both milk production and cheese-making must take place within this area. The production process encompasses coagulation, cutting of the curd into blocks of 10 to 20 mm, draining in cloth bags hung for between five and ten hours, kneading and salting, moulding, pressing, and maturation. Coagulation is induced at temperatures of between 26 and 30 °C, with a curdling time of not less than 60 minutes. The cheese weighs between 0.3 and 2 kg. Moisture content must be less than 50 %, fat content on the dry extract must be between a minimum of 45 % and a maximum of 60 %, and protein content must be greater than 30 %. Where curing is carried out, it takes place at a relative humidity of between 70 and 80 % and a temperature of between 10 and 15 °C for a minimum period of forty-five days; cured cheeses must indicate this on their label. Each certified cheese must carry a numbered seal, label or secondary label approved and issued by the Regulatory Board, bearing a sequential alphanumeric code and the official logo of the Denominación de Origen Protegida. The inspection body is the Dirección General de Producción, Industrias y Calidad Agroalimentaria, based in Santiago de Compostela.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 15 December 2004 under file number PDO-ES-0443, eAmbrosia identifier EUGI00000013679.
• The chef's-hat shape is defined precisely: a cylindrical base no greater than 12 cm in height and a hat no greater than 3 cm in height, with the hat's diameter 1 to 2 cm larger than the base.
• Curing, when carried out, requires a minimum of forty-five days and must be declared prominently on the label; the specification permits no other curing indication.
• Only milk from farms listed in the inspection body's register may be used; the specification permits no milk sourced from outside the thirteen named Lugo municipalities.

Tasting notes

Galician cow's milk soft cheese DOP, distinctive mushroom-cap shape (with central "stem"). Pale ivory paste, soft creamy texture, mild fresh-tangy flavor.

HoReCa use

Galician tabla de quesos; served with regional honey.

Packaging

• whole-mushroom-shape-200-400g
• wedge-vacuum-200g