Galician Cheeses
There are many excellent Galician cheeses. We will try to list some of the best known among them:
Arzúa – Queso de Ulloa
Possibly the most well-known cheese in Galicia, where it is very popular — though little known outside the region. It is produced in 24 municipalities and is so popular that two festivals are held in its honour each year. Made exclusively from cow's milk.
Tetilla
Impossible to confuse with any other cheese thanks to its distinctive shape, resembling a woman's breast. Possibly the most popular Galician cheese, with more than 40 producers. Its flavour is milky with a very slight salty note, and its texture is soft and creamy.
San Simón da Costa
Similar to Tetilla, with a smoky flavour. It has received numerous international awards.
Cebreiro
A fresh Galician cheese also made from cow's milk, though the least similar to the other three mentioned above. Its interior is grainy and its aroma is reminiscent of cow's milk yoghurt.
Touza Vella
From the Ribeira Sacra area, this semi-cured cheese is made from goat's milk. It has a very distinctive flavour and a natural aroma, matured for two months. It has been awarded Bronze and Silver at the WCA (World Cheese Awards).
O Rexo
A very buttery cheese from Allariz, made from sheep's milk. The sheep graze year-round alongside the River Arnoia. The cheeses are turned every 24 hours and the producers have an eco-space on their premises.
Marianne
Marianne is a cheese made from fresh cow's milk, matured in hay and rennet for three months. Very similar to Swiss Emmental, with a highly elastic texture and an intense aroma.
Galmesano
Galmesano is a cooked-curd cheese made from pasteurised cow's milk. It has a crumbly texture when cut, similar to traditional Italian cheeses.
Xiros
Strong in both aroma and flavour, this cheese is also made from fresh cow's milk and has a mould-ripened rind. It is produced using milk from cows that graze outdoors year-round. The dairy is located right next to the farm, and everything is made by hand.
As mentioned, Galicia has more than 100 commercial cheeses. At the same time, many farms produce small quantities to sell at local markets — making the total number truly incalculable.
