Made of pasteurized cow’s milk, Ulloa is produced in Galicia, Northwestern Spain. It is available in both farmstead and industrial versions where the former ones are seldom sold, occasionally at local markets. Arzúa Ulloa is sometimes referred to as ‘Queso de Ulloa’, and ‘Queixo do Pays’, which means ‘cheese from the land’. This pale soft cheese is a bit creamy, but becomes stronger if it ripens for a longtime.  It has a smooth, waxy and pliable rind dotted with sporadic blue or white mold spots. The interior paste has a smooth velvety texture, and colors of ivory. The cheese tastes clear, light sweet and creamy similar to Tetilla. It is a perfect cheese as a dessert, and when melted on a toast it tastes amazing.

• Made from cow's milk
• Country of origin: Spain
• Region: Galicia
• Synonyms: Arzúa Ulloa
• Type: semi-soft, artisan
• Texture: creamy
• Rind: waxed
• Color: pale yellow

Other Spanish cheeses:

• hard cheeses: Castigliano, Idiazabal, Queso del Tietar, Queso Iberico, Roncal, Zamorano
• semi-hard cheeses: Cabrales, Flor de Guia, Penamellera, Torta del Casar
• semi-soft cheeses: Manchego, Picos de Europa, Tronchon
• soft cheeses: Afuega'l Pitu, Cuajada, Flor de Guia, Queso del Montsec, Queso de Murcia, Selva, Tetilla
• fresh soft cheeses: Burgos