July 2025
One of the gastronomic delights unique to Galicia is ‘queso do Cebreiro’ - the fresh cheese from O Cebreiro and a designated area of Lugo’s Alta Montaña. It’s made from the pasteurised whole milk of Rubia Galega, Pardo Alpina and Friesian cows, and apart from the animal rennet used to separate the curds from the whey, it contains no additives. Its D.O.P., or ‘denominacion de origen protegida’ indicates its protected status (a bit like champagne in France), so it’s hardly surprising that it has an interesting history.
Some scholars believe that the ancestors of Galicia’s Rubia cattle were brought to O Cebreiro from the Auvergne in 1076, by the reformed order of French Benedictines founded by St. Gerald of Aurillac. Quite when O Cebreiro cheese acquired its characteristic ‘chef’s hat’ shape is unknown, but documents affirm that Spain’s king Carlos III (1759-88) considered this mountain delicacy from Lugo ‘one of the best cheeses in the world’. King Carlos introduced it to his sister, the queen of Portugal, whose court for many years maintained a standing order for it. It’s hard to think of a product enjoyed as much by royalty and landowners as by their peasant tenants, but for much of the 19th century, O Cebreiro cheese was such a product. In contrast, political upheaval and the rural depopulation of Galicia during the 20th century brought its decline, to the point where by the 1960s it was only produced domestically, and in danger of disappearing altogether.
A reversal of fortune came in 1989, when one cheese-making family from Castelo de Brañas, near Pedrafita do Cebreiro, decided to try to launch it commercially. The artesanal ‘Castelo’ company in Piedrafita, still family-owned, grew out of that venture. While ‘Castelo’ is the largest and best-known producer, a number of smaller ones have arisen in recent years, but regardless of size, they must all conform to Spanish and European hygiene and refrigeration standards. In our area’s restaurants, ‘queso do Cebreiro’ is increasingly used as an ingredient by adventurous young chefs. It also remains a favourite dessert, served with either a drizzle of local honey or a slice of homemade quince paste - though visitors, especially pilgrims, are often invited by kindly servers to try both.