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Gamonedo is made with raw full cow, goat, and sheep's milk; mixed in a fixed proportion, and with animal rennet. It is left to curdle for a day, molded and salted. It is lightly pressed so it is more compact than Cabrales. Gamonedo is lightly smoked, then matured in natural caves for at least three months. The rind is naturally formed and dry with a gray mold. The mild smokiness of this blue combined with a lively, spicy buttery flavor makes this a very special cheese. Try pairing it with young Riojas or even cider. Its crumbly texture makes it good on salads; simply served on toasted fresh bread; melted; or used in sauces.
- Made from unpasteurized cow, goat, and sheep's milk.
- Photo depicts half of a 6 lb. wheel.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form!
from Asheville on 12/17/2008
Comments about Gamonedo:
I like this cheese, but it is certainly not for those unwilling to be a bit advneturous. My wife, who is a bit fussy wouldn't even tast it after she smelled it. It has a very earthy fungus aroma. I liken it to the smell of a Dog Ear Mushroom.
I haven't done a melted cheese sandwhich with it yet, but think it will be superb on a nice artisan bread (did I hear to add some sliced smoked pork on that sandwich?).
On salands I liked it and after dinner I have had it with my handfull of grapes and apple slices ... mmmmmm
Not for everyone in my opinion.
from syracuse, NY on 10/30/2007
Comments about Gamonedo:
this cheese also pairs well with mustards and wine