ABSTRACT
Food tourism has become an area of substantial interest for both academics and tourism industry in recent years. While food is an inherent part of any trip, and it is essential in the lives of both residents and visitors, travelling to experience culinary preparations or the food consumption patterns of a culture are at the core of the practice of food tourism. This chapter deals with the case of cheese produced in areas with an official Designation of Origin in Spain and is particularly focussed on cheese production in the region of Galicia, a rural destination where food plays an essential role as part of the identity of a society and in the shaping of a unique landscape.
