Pazo de Anzuxao

Pazo de Anzuxao is an 18th-century Galician manor house in the hamlet of Anzuxao, part of the parish of Madriñán (Santo Adrao), within the municipality of Lalín in the province of Pontevedra. It stands as one of the region's most distinctive examples of a "pazo" — the traditional stone manor houses that have shaped the landscape of the Deza area for centuries.

What is the history behind it?

The estate's origins go back to the 16th century, though the building as it stands today dates from the 18th century — specifically 1713, when it was linked to the Andrade family lineage. Unlike most Galician pazos, which over the past decades have been converted into rural hotels or event venues, this one took a different path: since the mid-1970s it has housed a working dairy, Lácteos Anzuxao, making it one of the few historic manor houses in the region still tied to active food production rather than tourism.

What will you see there?

The building retains every element typical of a Galician pazo: a stone façade with a balustraded gallery and a side staircase, a family chapel, a carved heraldic shield above the entrance, a dovecote, and a raised granary (hórreo) built on stilts to keep grain dry and safe from rodents. The surrounding gardens complete the picture, reflecting the balance between architecture and nature that defines this type of estate. What sets Pazo de Anzuxao apart is precisely this combination of historic stonework and ongoing economic activity — it functions as a living workplace rather than a static monument.

The dairy produces Tetilla cheese, protected under its own designation of origin, along with Arzúa-Ulloa cheese, both made from cow's milk supplied by local producers in the Lalín area. These two cheeses are among the most recognizable dairy products in Galicia.

How do you get to Pazo de Anzuxao?

The pazo lies within the Deza-Tabeirós tourist region, a short distance from downtown Lalín. Its coordinates are 42°42'38.0"N, 8°11'18.9"W, and the local postal code is 36512. Notably for hikers, the estate sits close to both the Winter Way (Camino de Invierno) and the Vía de la Plata pilgrimage route, making it a worthwhile stop for anyone combining a Camino de Santiago walk with a look at local architecture and food culture.

Because Pazo de Anzuxao is first and foremost an operating cheese factory rather than a permanently open heritage site, it's worth checking current details with the Lalín tourist office or contacting the dairy directly before visiting — whether you can view the building or buy cheese on site depends on the factory's working hours.

When is the best time to visit?

The Deza region has a mild, humid Galician climate, so conditions are most comfortable from late spring through early autumn. This period also makes it easier to combine a visit with walking sections of the nearby Camino de Santiago routes, when daylight hours are longer and the weather more predictable.

Frequently Asked Questions

Can you visit Pazo de Anzuxao? It doesn't operate as a conventional tourist attraction with fixed opening hours — it's primarily a working dairy. Whether you can see the historic architecture or buy cheese on site depends on the factory's current availability, so it's best to check locally in advance.

How old is this pazo? The site's history dates back to the 16th century, but the building in its current form was completed in 1713 and is linked to the Andrade family.

What cheeses are made at Pazo de Anzuxao? The dairy produces Tetilla cheese and Arzúa-Ulloa cheese, two Galician cheeses with protected designation of origin, made from cow's milk supplied by local producers.

Is Pazo de Anzuxao on the Camino de Santiago route? Yes, it lies close to the Winter Way of the Camino de Santiago and the Vía de la Plata, making it an extra point of interest for pilgrims walking those routes.