Ulloa
Ulloa (Arzúa Ulloa) cheese is made using pasteurised or unpasteurised cow’s milk in Galicia, Northwestern Spain, with Arzúa-A Ulloa Protected designation of origin (PDO) status. It is available in both farm-made Arzúa Ulloa (Arzúa Ulloa de Granxa) and aged Arzúa Ulloa (Arzúa Ulloa curado), that has been aged for at least six months. Arzúa Ulloa is sometimes referred to as 'Queso de Ulloa' and 'Queixo do Pays', which means ‘cheese from the land’. It is matured for a minimum of six days and is a bit creamy but becomes stronger after ripening for a long time. It has a smooth, thin and pliable rind dotted with sporadic blue or white mould spots. The ivory paste has a smooth velvety texture. The cheese tastes clear, lightly sweet and creamy, similar to Tetilla. It is a perfect cheese as a dessert, and when melted on toast, it tastes fantastic.
Ulloa (Arzúa Ulloa) cheese is made using pasteurised or unpasteurised cow’s milk in Galicia, Northwestern Spain, with Arzúa-A Ulloa Protected designation of origin (PDO) status. It is available in both farm-made Arzúa Ulloa (Arzúa Ulloa de Granxa) and aged Arzúa Ulloa (Arzúa Ulloa curado), that has been aged for at least six months. Arzúa Ulloa is sometimes referred to as 'Queso de Ulloa' and 'Queixo do Pays', which means ‘cheese from the land’. It is matured for a minimum of six days and is a bit creamy but becomes stronger after ripening for a long time. It has a smooth, thin and pliable rind dotted with sporadic blue or white mould spots. The ivory paste has a smooth velvety texture. The cheese tastes clear, lightly sweet and creamy, similar to Tetilla. It is a perfect cheese as a dessert, and when melted on toast, it tastes fantastic.
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