Although the cheese company itself assures that it is not a copy or a version, the truth is that the Galmesan It is one of those cheeses that attract our attention a lot. Because it bears a reasonable resemblance to such Parmigiano Reggiano, a famous Italian in the world for these products that are 'cream' for the palate. Thus, without actually being Parmesan but assimilating to it, from the Galician town of Arzua, en A Coruña, this curious delicacy is born that in 2019 one of the best cow cheeses in Spain. We tell you many more details below.
Of grazing cows
A good sample of that Galicia is much more than octopus, barnacles or the famous Mussel of the Rías Baixas, are its extensive green meadows. Those that are contemplated by some more inland regions of the autonomous community and that are very rich in vegetation, the result of constant rainfall. In those fields graze the Galician cows that give the milk for the later production of the dairy. Specifically, for the natural territory of Arzúa, cattle maintain a long tradition based on quality and guarantee. Because the raw material offered by the animal is enhanced by the Galician pastures or forages.
Furthermore, the sustainable model is another important feature for the Galmesan be a benchmark, although not as much as its Italian cousin. Small livestock farms provide that raw material milked from some cows who live in the open air, away from the stress of the intensive regime.
Elaboration until the market
Already in the workshop of the facilities of Galmesan, The process of making this cheese begins, from which a total of 42 units or about 500 kilos of product. For each kilo you need about 16 liters of milk that provide all their properties. In addition, thanks to the addition of fermented whey, the workers of the cheese company are able to contribute to the cheese those indigenous strains from the Galician region. The next step is to curdle all that liquid so that the typical final ball is formed, without forgetting the cut and the configuration of the pasta. That color usually yellow that completely covers the product, which passes to the last process of maturation after that molding, pressing and salting.
During its first three months of maturing, the so-called tuner he is in charge of turning each piece one by one and afterwards, he also brushes once a week. Although the latter work is done on demand, which does not change for any cheese is the time of permanence in these conditioned shelves: from 12 to 24 months. Then, it finally leaves to be prepared and distributed to the points of sale.
Only three years for sale
The truth is that the Galmesan takes only almost three years in the market cheese maker, where he has captivated the palate of 'turóphiles'. Without being Parmesan as such (since this name has its own Denomination of Origin linked to the north of Italy), we are talking about a product of exquisite quality. For this reason, it could well be confused with the famous Italian, when tasted in the mouth. In addition, it must be remembered that it is a cheese of hard cooked pasta, which maintains the traditional production technique with that natural lactic flora.
Qualities and recipes with Galmesan
This Galician cheese stands out for its fruity notes and dried fruits that it shows when tasting it, along with a intense flavor, worthy of the best Parmesan but with one own entity, differentiated and intrinsic. Its texture is grainy and brittle, hence it is usually served in small irregular chunks to accompany a rich man appetizer. But, although this is its most recommended gastronomic use, it fits perfectly in various recipes from cannelloni stuffed with scallops to a Risotto of boletus or a mixed salad. Seaweed spaghetti or a complete vegetable coca are other proposals to give prominence in the kitchen to a differential cheese.
And where does that name both the cheese and the company? It is as curious as the case of the birth of this project that led to the Galmesan. It turns out that a cow named galme he raised a calf just at the time of the beginning of the work in the workshop and from there it was chosen to merge it with “healthy”. Because this cheese, we have already seen, is very craftsman.