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Arzúa-Ulloa Cheese
About Arzúa-Ulloa Cheese
From the lush pastures of Galicia, Spain, Arzúa-Ulloa is crafted from the milk of local cows. This soft, creamy cheese has a mild, slightly salty taste and a smooth, supple texture, making it excellent for melting. It is often used in traditional Spanish cooking and pairs beautifully with fruity red wines.
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 |
| Texture | Soft |
| Flavor | Slightly salty and pleasantly acidic, buttery and milky with nutty notes |
| Forms | Lenticular shape, or cylindrical with rounded edges |
| Age | At least 6 days |
| Rennet Type | Calf rennet |
What is Arzúa-Ulloa Cheese?
Arzúa-Ulloa is a soft cheese from Galicia, Northwest Spain, known for its cheesemaking tradition. Made from either raw or pasteurized cow's milk, it is produced exclusively near the Ulla River in Galicia. Protected with a designation of origin (DO) since 1995, Arzúa-Ulloa is the most produced cow’s milk cheese in Spain. It is available in farmstead, industrial, and mature varieties. Industrial versions are made with pasteurized milk and specific starters, undergoing a series of steps including curdling, cutting, washing, molding, pressing, and salting. The cheese matures for at least six days and offers a creamy texture with slightly salty, acidic, buttery, milky, and nutty flavors. The mature variety, aged for at least four months, delivers a stronger, saltier, and slightly spicy taste with delicate nutty and vanilla notes.
Arzúa-Ulloa cheese, with PDO status from Galicia, Spain, is soft and made from either raw or pasteurized milk. It needs at least six days to mature and has a distinctive lenticular or cylindrical shape. The cheese has a soft pliant rind, pale yellow color, and a creamy texture with slight sweetness and grassy flavor. It is similar to Tetilla cheese but has a different shape and softer rind. The cheese comes in farm-made and aged versions, with the aged type being firmer in texture.
Ulloa cheese from Galicia, Spain, has PDO status and is made from pasteurized or unpasteurized cow’s milk. It matures for a minimum of six days, offering a creamy taste that intensifies with age. The smooth, thin rind and velvety texture complement its lightly sweet and creamy flavor, reminiscent of Tetilla cheese. Ideal for desserts or melted on toast, it represents Galicia's rich cheesemaking heritage.
