Category:Galicia cheese

Galicia is an autonomous community in northwest Spain, with the status of a historic nationality. It is constituted under the Galician Statute of Autonomy of 1981. Its component provinces are A Coruña, Lugo, Ourense and Pontevedra. It is bordered by Portugal to the south, the Spanish regions of Castile and León and Asturias to the east, the Atlantic Ocean to the west, and the Bay of Biscay to the north. Galician cuisine often uses fish and shellfish. The empanada is a meat or fish pie, with a bread-like base, top and crust with the meat or fish filling usually being in a tomato sauce including onions and garlic. It has Celtic influence. Caldo Galego is a hearty soup whose main ingredients are potatoes and a local vegetable named grelo (Broccoli rabe). The latter is also employed in Lacón con grelos, a typical Carnival dish, consisting of pork shoulder boiled with grelos, potatoes and chorizo. Centolla is the equivalent of King Crab. It is prepared by being boiled alive, having its main body opened like a shell, and then having its innards mixed vigorously.

There are several regional varieties of cheese. The best known one is the so-called Tetilla, named after its breast-like shape. Other highly regarded varieties include the San Simón cheese from Vilalba and the creamy cheese produced in the Arzúa-Ulloa area. The latter area produces also high-quality beef. A classical dessert is filloas, crêpe-like pancakes made with flour, broth and eggs. When cooked at a pig slaughter festival, they may also contain the animal's blood. A famous almond cake called Tarta de Santiago (St. James' cake) is a Galician sweet speciality mainly produced in Santiago de Compostela.

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