Kampot Red Pepper is obtained by soaking red berries in boiling water and then in ice water, immediately after harvesting. At the level of smell, this red Kampot pepper, with its fruity and flowery notes, recalls a compote of fruits. It tastes like vanilla and candied citrus. The ally of its fish, crustaceans and white meat.
CASTELO CEBREIRO CHEESE (500-1000 GRS.)
D.O.P. Cebreiro Castelo is a soft, grainy white-paste cheese; made with cow's milk, It has a flavor and aroma reminiscent of the milk from which it comes, slightly acidic. Its shape is very characteristic, similar to a mushroom.
It is made from pasteurized and whole cow's milk, coming from the Galician blonde, alpine brown, Friesian and cross between them. The simplicity of its manufacturing process, carried out manually, responds to a care for every detail in favor of product quality.
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It is shaped like a mushroom or chef's hat, made up of two parts.
Base: Cylindrical of variable diameter and with a height not exceeding 12 cm.
Hat: It will have between 1 and 2 cm. more in diameter than the base and its height will not exceed 3 cm
We make the D.O.P. Cebreio in two sizes, small pieces of 500 gr. approx. and large of 1 Kg. for the HORECA channel.
Cebreiro Castelo cheese is marketed vacuum packed, offering a product with all the guarantees of hygiene and healthiness, while helping to delay the maturation of a cheese that does not contain any type of preservative.
The king of spices has aromas of cedar, pepper and flowers; Its flavor is potent: a small strand will season your dish and provide a deep yellow-orange color. It is an essential ingredient in signature dishes from around the world, from paella, seafood and desserts.
With its reddish color, this emblematic blend of India has a slightly smoky and salty flavor, hot and still fresh, less spicy than madras curry. Its preparation is based on coriander powder, ginger, cardamom, garlic, oregano, fenugreek, cumin, cinnamon, pepper, pepper, nutmeg, clove, macís, bay leaf, mustard and salt.
Medium grain rice originating from Italy, traditionally used to cook risottos. It differs from other Italian varieties for its higher starch content, firmer texture and larger grain size.
Especially indicated for risottos. Also indicated for cooking broth, syrupy rice and rice pudding. Approximate cooking time: 25 minutes.