This cheese is one of the examples of gastronomy that you can find during your journey on the Camino de Santiago. It is classified as a “Galician Quality Product” and its origin is classified by Denomination of Origin.
Although it is popularly known as tetilla cheese, this work of Galician gastronomy comes from the Province of Arzúa, and is made by hand with natural cow’s milk.
Why is Arzúa cheese so well known?
This cheese has been a sample of taste and energy renewal for pilgrims on the Jacobean route. The Arzúa-Ulloa region is known as the cheese district, and the towns that make it up are known for doing “The Cheese Festival” in honor of this typical dish.
It is one of the great delights that you must try before reaching the Cathedral of Santiago, the town of Arzúa is among the last stages before reaching the city.
Discover the properties of Arzúa cheese
The artisan elaboration of this exquisite Arzúa cheese shows its benefits to the body, it is also a food rich in phosphorus and calcium, great bone strengtheners and energizer for the body in a natural way.
It has a high amount of vitamins, minerals and nutrients that are well received by the body. If you do the Camino de Santiago, you can find it more easily in the last section of the French way.
How is Arzúa cheese presented to the public?
This cheese is practically known for being Queixo Do País, it is yellowish in cut but with a creamy, elastic texture and no holes. Its bark is also yellowish and it has a clean wax-like surface, it has a cylindrical shape and it is sold in approximate portions of 500 gr, 1 or 1.5 kg.
You are invited to the Cheese Festival
The towns of Arzúa and neighboring towns hold a fair in homage to this iconic cheese, carrying out cultural activities for all audiences.
This 2019 they have dedicated a website so that you are more informed of the dates and proposals for this year. In case you are late, do not be discouraged, since if you are close to reaching Santiago by the French way, you will be able to delight in this excellent sample of Galician gastronomic culture.
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