Made of pasteurised (or unpasteurised) 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 after ripening for a long time. It has a smooth, waxy and pliable rind dotted with sporadic blue or white mould spots. The interior paste has a smooth velvety texture with ivory colour. The cheese tastes clear, lightly sweet and creamy similar to Tetilla. It is a perfect cheese as a dessert, and when melted on a toast it tastes fantastic.