Gain an understanding of rural life in the Galicia region by visiting a monastery and several small farms that produce signature cheeses and specialty meats. The Monastery of our Lady of Sobrado was founded in 952, and while touring you will see the cloisters, church and kitchen where the monks prepare dishes that reflect the bountiful local agriculture. Galicia is also renowned for its excellent pork and beef, which are essential ingredients in stews, empanadas and churrasco. You will learn how Galician pigs and cows are bred and raised while touring one of the farms. Another farm will lend great insight into the use of milk from cows and goats for cheese. You can expect to see the animals milked and learn the cheese-making process step by step. Some of the more popular Galician cheeses are creamy tetilla and lightly smoked San Simon. A tasting of cheeses and meats will provide an even deeper understanding of the cuisine.
HIGHLIGHTS
• Visit a monastery and see how the monks prepare dishes with Galician ingredients.
• Tour two farms, one that breeds pigs and cows, the other devoted to cheese making.
• Sample a variety of cheese and specialty meats that reflect Galician cuisine.
