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The cheese that turns every cheeseboard into a talking point.
Coffee and cinnamon on an edible dark rind, with soft raw cow’s milk cheese underneath.
O Mouro is still in a league of its own: original, easy to enjoy and impossible to overlook on a counter or cheeseboard.
Many cheeses compete through age, intensity or tradition. O Mouro took an entirely different route.
Its dark edible rind is made with coffee and cinnamon and surrounds a soft Galician cheese made from raw cow’s milk. The result is original without being difficult: gentle dairy notes meet the warm, aromatic character of the rind.
Every portion should include some of the dark rind. That contrast is the heart of the cheese and the reason it stands apart on a cheeseboard, tasting menu or deli counter.
Serve it at room temperature with pear, quince, roasted beetroot or walnuts. For retailers, it is a cheese with a story customers can see before they have even tasted it.
O Mouro has received several World Cheese Awards, including gold in 2018 and 2023, silver in 2021 and 2024, and bronze in 2025.
Cheese type: Fat semicurado cheese Milk: Raw cow’s milk Texture: Soft paste Rind: Firm and edible, with coffee and cinnamon Minimum maturation: 20 days for 450 g and 1 kg; 35 days for 3 kg Origin: Galicia, Spain Storage: Keep refrigerated at 4–7°C Shelf life: 6 months Serving: Bring to room temperature before serving