{"id":257,"date":"2015-06-25T08:15:19","date_gmt":"2015-06-25T08:15:19","guid":{"rendered":"http:\/\/www.turismovilalba.es\/listings\/queseria-catadoiro\/"},"modified":"2023-06-20T09:53:35","modified_gmt":"2023-06-20T09:53:35","slug":"queseria-catadoiro","status":"publish","type":"job_listing","link":"https:\/\/produccion.turismovilalba.es\/es\/listings\/queseria-catadoiro\/","title":{"rendered":"Queixer\u00eda Catadoiro"},"content":{"rendered":"<p>La queser\u00eda Catadoiro comenz\u00f3 a funcionar a finales de los a\u00f1os 80 con la intenci\u00f3n de recuperar una tradici\u00f3n secular pero que hasta entonces se hab\u00eda hecho \u00edntegramente a mano. Fue la primera queser\u00eda que uni\u00f3 el arte ancestral en el cuidado, el cuidado en la elaboraci\u00f3n de este queso y el uso de los sistemas m\u00e1s avanzados para su \u00f3ptima elaboraci\u00f3n y tratamiento.<\/p>\n<p>En la queser\u00eda Catadoiro se elabora queso con Denominaci\u00f3n de Origen \u201cSan Sim\u00f3n da Costa\u201d con leche de vaca, pasta semidura, ahumado con madera de abedul. Tambi\u00e9n se elabora el tradicional queso fresco gallego con una curaci\u00f3n que se completa a partir de una semana.<\/p>\n<p>La leche con la que se elaboran los quesos \"San Sim\u00f3n da Costa\" proceder\u00e1 de las razas rubia gallega, casta\u00f1a alpina, frisona y sus cruces.<\/p>\n<p>La zona de producci\u00f3n de leche para la elaboraci\u00f3n de queso amparado por la Denominaci\u00f3n de Origen Protegida \"San Sim\u00f3n da Costa\" est\u00e1 conformada por la zona geogr\u00e1fica que abarca la comarca de Terra Ch\u00e1, compuesta por los siguientes municipios, todos ellos de la provincia de Lugo: Vilalba, Muras, Xermade, Abad\u00edn, Guitiriz, Begonte, Castro de Rei, Cospeito y A Pastoriz<\/p>\n<p>El queso con denominaci\u00f3n de origen \u201cSan Sim\u00f3n da Costa\u201d se elabora en dos formatos: grande entre 0,8 y 1,5 kg, altura entre 13 y 18 cm y una maduraci\u00f3n m\u00ednima de 45 d\u00edas. El formato peque\u00f1o o \"buf\u00f3n\", con una maduraci\u00f3n m\u00ednima de 30 d\u00edas, un peso al final del mismo entre 0,4 y 0,8 kg y una altura entre 10 y 13 cm. Para producir 1 kg de queso Catadoiro con denominaci\u00f3n de origen San Sim\u00f3n da Costa se necesitan 12 litros de leche<\/p>\n<p>Todo el proceso de fabricaci\u00f3n est\u00e1 sujeto a controles de calidad y sanitarios externos que garantizan un queso en \u00f3ptimas condiciones.<\/p>\n<p>Hoy, Queixer\u00eda Catadoiro cuenta con una superficie de fabricaci\u00f3n de m\u00e1s de 500 m2 y distribuye a nivel local, comunitario, nacional (Madrid, Barcelona\u2026) e internacional (E.E.U.U, Canad\u00e1, Australia, Jap\u00f3n)<\/p>","protected":false},"featured_media":0,"template":"","meta":{"content-type":"","_promoted":"","_job_location":"O Catadoiro n\u00ba 2- San Sim\u00f3n da Costa 27815 Vilalba","_company_website":"http:\/\/www.queixeriacatadoiro.com","_company_tagline":"Elaboraci\u00f3n de queixos con D.O.P. San Sim\u00f3n da Costa. Tam\u00e9n se produce o tradicional queixo fresco galego cunha curaci\u00f3n que se completa a partir dunha semana.","_company_twitter":"","_filled":0,"_featured":0,"_remote_position":0,"_job_salary":"","_job_salary_currency":"","_job_salary_unit":""},"job-categories":[47,76],"job-types":[],"class_list":["post-257","job_listing","type-job_listing","status-publish","hentry","job_listing_category-alimentacion-e-bebidas","job_listing_category-queixerias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Queixer\u00eda Catadoiro &#187; Turismo Vilalba<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Queixer\u00eda Catadoiro &#187; Turismo Vilalba\" \/>\n<meta property=\"og:description\" content=\"A queixer\u00eda Catadoiro comenzou a funcionar a finais dos anos 80 coa intenci\u00f3n de recuperar unha tradici\u00f3n secular pero que hasta ent\u00f3n se facia de forma totalmente manual. 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