Palo Santo is a traditional cheese made in Galicia from pasteurised cow's milk, semi-soft, milky in colour, with a subtle aroma and a very pleasant flavour.
The inedible waxed rind is a nice toasted colour with the name 'Palo Santo' or the pilgrim's shell, symbol of the Camino de Santiago and the 'palo santo' in the mini, engraved on the surface.
Made by the Central Lechera Gallega in Cuntis, Pontevedra, Galicia. The Palo Santo is the name of the instrument used by a monk belonging to the monastery near Cuntis to curdle the milk, from which a fatty cheese with an exquisite flavour was produced and matured for three months in the convent's cellars (1720). Thanks to researchers who searched through the old monastery documents, they were able to obtain the formula, which is used just as it was made at the time. Since 1984 it has been made at the Central Lechera Gallega facilities, respecting the recipe as it was in the old days.