Prado Lambón, Cow's Milk Cheese

Galmesán is an exceptional hard cheese made using traditional cooked pressed cheese technology with a long ageing period, which is typical of the finest European cheesemaking traditions. Thanks to careful processing and long ageing it gains a pronounced flavour, firm structure and rich aromatic profile, which will be appreciated by every lover of quality cheese.

One of the greatest strengths of Galmesán cheese is the use of a natural milk culture, prepared directly at the dairy from fresh milk of cows raised on pastures. It is precisely the in-house preparation of milk cultures that is one of the characteristic features that give this cheese its unique character.

After production, the cheese undergoes almost three weeks of salting in a brine bath with a low salt concentration. It then ages for 18 to 24 months on wooden shelves in the ageing chamber, where it is regularly turned and treated to achieve optimal flavour and consistency.

The result is a cheese with a firm and hard structure, which pleasantly melts on the tongue when tasted. Its flavour is complex and elegant, with delicate fruity notes and a hint of nuts, which gradually develop with every bite.

The dairy was established with the aim of continuing the production of traditional hard cheese, which was previously operated by the company La Arzuana. Today it processes fresh milk from 27 local farmers, who raise cows on pastures on smaller farms. Production is based on traditional methods known mainly from France, Italy or the Netherlands, while in Spain cheeses of this type are still relatively rare.

The first wheels of Galmesán were produced in 2017 and released to the market after at least twelve months of ageing. Today Galmesán represents a unique combination of traditional European cheesemaking technology, quality milk from pasture-raised herds and honest craftsmanship.