Unctuous, elegant and superb, the savel cheese has Galician origin. It was born the fruit of a initial failure of the family that today can be proud of their work. Airas moniz did not get on the right foot in this sector, but from 2017, made up for lost time to success this year. Because its star product has been Gold Medal for Best Blue Cheese of Spain in Gourmet Cheeses. In addition, he won the award Commitment to the Earth, from the portal Gastroactitud. We tell you the whole story of these achievements here!
Origin and secret of Savel cheese
From three entrepreneurs with very different specialties (without any of them having a direct relationship with cheese making) emerged Airas moniz. A politician, a rancher and an economist were trained to open their it would en Chantada (Lugo). However, the first venture with the product - a soft cheese with an intense dairy flavor and yellow color - did not go well. As recounted Xuxo Mazaira, one of the owners, daily El País, had to close the business in August 2017 for not mastering the trade and failing to meet the high demand.
However, after they overcome their doubts, in October of that same year they resumed work, but recovering the Savel cheese, a blue that they had stopped making. Thus, they diversified the products, with the help of a specialist, of course, to improve the aforementioned cheese. In this 2019 they have got those two awards of recognition of effort and good work. His savel cheeseand Best Blue of Spain in Gourmet Lounge, is born after a "strenuous previous work", of the race of jersey cows.
We talk about a british breed that they introduced to test it together with the friesian, in intensive and extensive regimen. At the end of the comparison between both species, they bet on the first one because of their better economic results, Since the jersey requires very little care expense. "It does not require deworming, nor does it get sick with hoof disease, they are always healthy," he says. mazaira. Hence the Savel cheese from Airas Moniz is made with raw cow milk free and even healthy, the result of grazing livestock.
"The worst cow in Europe to make great cheeses"
Despite what has been described above, this is how forceful it is Xuxo Mazaira when he explains the difficulty in making the savel cheese, product of jersey cows. This is because their milk contains "a high level of fat and dense, yellow protein, which requires successive skimming." Moreover, according to the cheesemaker, very few bet on "the worst cow in Europe to make cheese. '
Although "if they go well they are a show", since now not so intense flavors are liked by consumers 'cheeselovers'. For this reason, this blue has an ideal point between bitterness, itching and flavor. The best blue cheese in Spain 2019 is this. Do you want to try it? Visit Airas moniz and even look at their other two products: Terra y cithara.
