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Arzua Ulloa

GALICIA
Milk of Cow
Fresh
Taste: Medium
Texture: Soft
Pasta: Semi-hard
0,9 Kg
Semi-cured
Tinto con cuerpo
DESCRIPTION

This is a D.O. cheese produced in Galicia with fresh cow’s milk. It is also known as “queixo do país” (cheese from the land). Its rind is clean, smooth, waxy and yellowish. The mass itself is also yellowish, creamy and with no holes. Wheels weigh around 1 kilogram (about 2.2 lbs.) and are cylindrical. There are three types of Arzúa-Ulloa: the industrially produced version, that which is made on the farms and the cured kind.

VARIABLES

The area of production is the eastern part of Coruña province and the southwest of Lugo province. There are three types of Arzúa-Ulloa: the industrially produced version, that which is made on the farms and the cured kind.

PRODUCT HISTORY

This is one of the classic, traditional cheeses from Galicia. It is also one of the most produced and consumed varieties. An artesian production process still exists in spite this, which is sold at fairs and in the markets, directly to the consumer. Its D.O. and the cheese fair of Arzúa have given notoriety to this cheese in the most unlikely places, thus creating artesian dairies along the shores of the Ulloa river

PRODUCTION PROCESS

The milk is heated to some 33ºC (91.4ºF) with salt and is curdles. The curd is poured into molds. It is ripened for 15 days in a humid and cool atmosphere. During the curing process, the wheels will be periodically washed.

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QUESOS FROM GALICIA
Arzua Ulloa
San Simón
Tetilla
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
This kind of cheese is quite appropriate for the kitchen, since its light flavor goes well with others, without dominating. If it is combined with wine, do so preferably with reds with body, a stronger flavor and a nice bouquet. It melts very well, so don’t be shy about using it with roasted dishes with vegetables or with eggs. It is also great for frying. It is an oily cheese, since Galician cows produce milk with a high fat content. In some cases, it can even be spread over oat bread, multigrain, cornbread, etc.