Arzúa-Ulloa Cheese
This cheese is Galicia's favourite. It is the cheese we produce and consume the most.
In the mid 80's cheese-makers radically shifted techniques, going from home-based uncontrolled production to professional creameries. Arzúa was Galicia's first place to introduce steel vats and commercial rennet and starters. This and a new generation of people with a deeper understanding of the chemical and biological foundations of cheese-making boosted the industry, producing more and better cheese.
In 1995 the Arzúa-Ulloa got the Protected Designation of Origin, for cheese produced by a certain method and with certified sourcing of milk from the counties of Arzúa, Boimorto, Boqueixón, Curtis, Frades, Melide, Mesía, Ordes, Oroso, O Pino, Santiso, Sobrado, Toques, Touro e Vilasantar, Antas de Ulla, Carballedo, Chantada, Friol, Guntín, Monterroso, Palas de Rei, Portomarín y Taboada.
Characteristics
Appearance: flat, rounded, around 20 cm wide and 7 cm high. Elastic and thin rind, without cracks. It is usually wrapped with cheese cloth around its perimeter.
Flavour: lactic, slightly sour and salted in young cheeses. Presence of butter, nuts and vanilla flavours as the cheese matures.
Texture: very soft and unctuous, with some tiny holes, irregularly distributed.
Fat content: minimum of 45%.
Enjoying the cheese
Arzúa-Ulloa cheese, as most cheeses, goes well with quince preserve, biscuits and enriched breads. Because of its spreading nature, it is often kept in the refrigerator. When doing so, allow it to reach room temperature to fully appreciate its flavours and aromas.
When serving on a cheese board, it is usually eaten first, due its mild nature. But after moving into stronger cheeses, please come back to Arzúa-Ulloa: your taste buds will be ready to enjoy its more subtle characteristics.
It melts beautifully, making it suitable for pizzas, cheese-based sauces and grilled sandwiches.
