Arzúa-Ulloa 
Arzúa-Ulloa is a soft cow's milk cheese from Galicia, Spain, protected as Arzúa-A Ulloa PDO. It is known for a thin yellow rind, a creamy pale paste, and a mild flavor that is slightly sweet and grassy.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Galicia, banks of the Ulla River |
| Protection | DO (1995), PDO (2005) |
| Milk Type | Cow's milk (raw or pasteurized) |
| Milk Treatment | Raw or Pasteurized |
| Rind | Thin and pliant, smooth |
| Texture | Soft |
| Flavor | Slightly salty and pleasantly acidic, buttery and milky with nutty notes |
| Colors | White to pale yellow paste, medium to dark yellow rind |
| Forms | Lenticular shape, or cylindrical with rounded edges |
| Age | At least 6 days |
| Rennet Type | Calf rennet |
What is Arzúa-Ulloa Cheese?
Arzúa-Ulloa comes from Galicia, the autonomous region in northwest Spain, and carries Arzúa-A Ulloa Protected designation of origin status.
It is made from cow's milk, either raw or pasteurized, and matures for a minimum of six days. Two further labels exist alongside the PDO. Arzúa-Ulloa de Granxa is farm-made, meaning all the milk comes from cows on the same farm, with otherwise similar characteristics. Arzúa-Ulloa curado is aged at least six months, which leaves it firmer in texture throughout.
The cheese is lenticular, or cylindrical with rounded edges. Its rind is thin and pliant, medium to dark yellow, bright, clean and smooth. Inside, the paste runs an even white to pale yellow. It is soft and creamy with no cracks, though a few small holes or bubbles can appear. The flavour is slightly sweet and grassy.
It tastes much like its cousin Tetilla. The differences are physical: Arzúa-Ulloa has the soft pliant rind and the disc shape that Tetilla lacks.
How Does Arzúa-Ulloa Cheese Compare?
The most relevant cheeses to compare Arzúa-Ulloa against.
