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Wednesday, October 3, 2012


Cebrero Cheese
An Exquisite Product from Quinta Delia in Chile
(good things travel a long way!)
Photo by: Lord.Williams
P. quiexo de Cebreiro, Eng. Cebrero cheese, a semi-hard cheese. This is a classic Galician cheese. It is made in the rustic, archaic way with chestnut wood rings as molds dating back to time immemorial with recipes passed down from mothers to daughters as is typical of rural mountain areas in the area around Piedrafita del Cebreiro mountain pass. Generally, cebrero is served as a dessert but may be eaten as a snack. It is made from cows’ milk. It is shaped like a mushroom with an overhanging rim or a thick-stalked mushroom. It is pressed firmly. Cebrero has a creamy close-textured paste and a fairly sharp rustic flavor. The rind is solid and crusty with white streaks radiating from the center of the ‘lid’. It is ripened for three to four days. Cebrero is made in Lugo and in the Cebrero Mountains in Galicia near the Portuguese border. Sometimes it is sold under its Portuguese name. [Delgado. 1985:63; and García del Cerro. 1990:180-181]

Rolling a little piece of Cheese in Dough with Herbs
Photo by: Lord-Williams
CHEESE FRITTERS ADAPTED FROM SENT SOVÍ #CLVIIII Qui parla con se donen legues de fformatge gras p 174


½ lb Cebrero cheese
1 c leavened dough
2 egg yolks[1]
virgin olive oil for deep frying


Dice cheese making ½”pieces. Beat dough and egg yolks together.  Add the cheese[2] and turn until the cheese is covered with the batter. Refrigerate for 1 hours to stiffen.

A 600 Year-Old "Novelty" for Hors d'oeuvres!
Photo by: Lord-Williams
Heat olive oil in a deep fryer. Place a piece of cheese covered with batter in a teaspoon and drop this into the deep fryer. When golden brown, place on paper towels to remove excess grease.
[1] Sent Soví calls for egg yolks which makes the dough thicker. For a lighter dough 2 egg whites were added instead.
[2] To give this a novel taste fresh chopped chives, marjoram and oregano were added. 

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