The flavour routes of Galicia provides information about the agricultural production process and the local cuisine.

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Cheeses: Presentation


Galicia, with its green fields, the excellent cattle and the special weather conditions of the North lands, is an ideal place for dairy production. In particular the Galician cheese types are the best example of the Galician farming tradition  and the most advanced tecnology, ensuring the highest quality standards of their production process.

The four Galician cheese varieties, all of these covered under their respective designations of origin, are Arzúa-Ulloa, San Simón da Costa, O Cebreiro and Tetilla.

The Cheese of O Cebreiro is produced in this area and is made with Galician milk of the highest quality, resulting in a cheese with an authentic flavour.

This cheese was a delicacy for kings in the eighteenth century. It as a peculiar shape, in the form of a mushroom or a chef's hat. At present, it is sold under the type of fresh cheese and has a minimum maturing period of 48 hours. This cheese has no rind and the dough is white and grainy. Its texture is so soft that it melts in the mouth and its flavour and aroma remind of the milk where it comes from