Cheeses
Arzúa-Ulloa: this is one of the most traditional cheeses in Galicia. It is made from cow’s milk, is cylindrical in shape and has a thin yellow wax. It is soft on the inside and has few eyes or holes. It is a low-acid cheese and slightly salty to taste. It matures at six days minimum.
Tetilla: this cheese is traditional from the south of the province of A Coruña. Its cone shape is characteristic. It is made from cow’s milk, is mild to the taste but slightly acid. Its texture is uniform and like butter with hardly any eyes. It can be used in a wide variety of recipes.
Cebreiro: this cheese comes from a town in Lugo which is the point where pilgrims arrive in Galicia on their way to Santiago. It is thought that it was pilgrim monks who brought this cheese-making method here. It is also made from cow’s milk and it is shaped like a chef’s hat or a mushroom. It is usually eaten fresh or slightly cured. It is a soft cheese. It has had a denominación de origen since 1991.
San Simón: this cheese is made in Lugo, in an area called "A Terra Chá" (Flat Land). Ever since Roman times it was sent to Rome because of its special taste and it was easily conserved. The wax on the outside is hard and ochre-coloured and the taste is very characteristic. This is because it matures smoked over a period of between 30 and 45 days using birch wood. It is shaped like a bullet and weighs anything up to 1.5 kg.