Arzúa-Ulloa cheese is the oldest and most consumed cheese in Galicia that was homemade in all peasant homes. This Galician cheese has the second highest-production volume among all Spanish cheeses with Appellation of Origin (DOP) status.
This cheese is made with milk from cows of the Galician Blonde, Friesian, Brown-Alpine and their crossbreeds. Cows grazing freely in the green pastures of Galicia and milk of the highest quality.
The cheese rind is of bright yellow color, slightly rough, mold marking base. The internal appearance is uniform paste, creamy, pale yellow coloration, with minimal rounded eyes scattered irregularly. Its texture is creamy, elastic, with little firmness, without hardness, in an excellent humidity point. Aroma: Marked lactic bovine, with hints of butter and natural yogurt, with interesting herbaceous background. Flavour: Its creamy entry in mouth, transmits all its lactic load, with a good saline point and a somewhat high acidity characteristic of these elaborations, which keeps it in its final melting step. Of medium persistence, both in the aftertaste and in retronasal its lactic load survives.
This cheese is ideal to be accompanied with honey or quince if eaten plain; but it is also very suitable for cooking, since due to its softness it accompanies the flavors well without masking them. It melts very well, so it is recommended in baked dishes with vegetables or eggs. It is also good for frying. It is a cheese that can even be spread on bread.