Cooperativa Condado Paradanta (Requeixo das Neves)
Agricultural cooperative founded in 1996 in As Neves (Condado do Tea, inside Rías Baixas), making traditional requeixo and honey, selling online and organising the town's requeixo and honey fair.
About Requeixo
Galicia's traditional fresh curd cheese, made by draining curdled cow's milk. Depending on the draining time it ranges from a spoonable cream like yogurt to a mass as firm as fresh cheese. It has no added salt and is eaten as a dessert with sugar or honey. The requeixo of As Neves, made by the Condado-Paradanta cooperative, is a well-known one, and the town's requeixo and honey fair is a Festa de Interese Turístico de Galicia. No protected name is recorded in the sources.
Made in: Galicia; a well-known one is the requeixo of As Neves, a town in the Condado do Tea in Pontevedra province
On the plate
Mild, milky and unsalted, from a spoonable cream to a firmer mass depending on draining time. The Condado-Paradanta cooperative describes a pearly look and a fresh aroma.
Rind: none, eaten fresh
Wine and cheese
What to pour with Requeixo
Albariño brut nature sparkling Rías Baixas
Our pickRequeixo is unsalted, milky and spoonable, usually eaten as a dessert with honey or sugar. A zero-dosage sparkling Albariño with high acidity clears the palate; keep the honey light so the sweetness does not make the wine taste sharp.
The grapes behind these winesAlbariño
From the source
Where to buy and taste it
Quesos Feijoo
Cheese maker with roots in 1947 to 1949 at Acebedo do Río, Celanova, in Ourense province and outside Rías Baixas; makes Tetilla DOP, requeixo and sheep cheeses; shop on site and online.
Cheese experiences nearby
Festa do Queixo de Arzúa
Arzúa's cheese fair, a Festa de Interese Turístico de Galicia built around Arzúa-Ulloa, with a producers' fair, workshops, a tapas contest and concerts. Arzúa is in A Coruña province, outside the Rías Baixas wine area, in Arzúa-Ulloa's home country.
Feira do Requeixo e Mel de As Neves
Fair devoted to requeixo and honey in As Neves, in the Condado do Tea subzone inside the Rías Baixas wine area. It has run since 1991 and was declared a Festa de Interese Turístico de Galicia in 2013; the Condado-Paradanta cooperative organises it.
Festa do Queixo San Simón da Costa
Vilalba's cheese fair for the DOP San Simón da Costa, with showcooking, cheese tastings paired with sake, cava and Ribeiro wines, a children's cooking workshop and evening concerts. Vilalba is in the Terra Chá in the north of Lugo province, outside the Rías Baixas wine area.
Visit and tasting at Pazo de Anzuxao
A visit to the Anzuxao dairy beside a pazo in the Deza, inland in Pontevedra province and outside the Rías Baixas wine area: a walk round the grounds, an audiovisual on cheesemaking and a tasting of Galician cheeses, with a view of production through a glass wall when the visit coincides with cheesemaking. Groups book ahead.
Cheese stalls at the Mercado de Abastos of Santiago
Santiago's public market, in A Coruña province, north of Pontevedra and outside the Rías Baixas wine area. Its cheese stalls include Máis que Queixos, Chacinería Seco (Galician and imported cheeses) and Chacinería Hernández (national and imported cheeses).
Requeixo: questions
Is requeixo the same as requesón?
No. Galician Wikipedia notes that Spanish food rules define requesón as a by-product of cheese whey, whereas requeixo is made from the curdled milk itself.
How is requeixo eaten?
As a dessert with sugar or honey, according to Galician Wikipedia.
Is requeixo a protected cheese?
No protected name is recorded in the sources we checked.
Same cheeseboard
More cheeses from Rías Baixas
Plan the trip
Visit Requeixo country
Tastings and tours where it is made, and somewhere to stay.
Rías Baixas
Rías Baixas Albariño Experience: Winery Visit & Cheese
All 317 experiences in Rías BaixasBooking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
Sources: gl.wikipedia.org, www.lavozdegalicia.es. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.