Arzua Ulloa PDO Cheese

Arzúa-Ulloa cheese is one of the quintessential Galician cheeses, widely distributed throughout central Galicia, although its production was originally concentrated in the municipalities of southeastern A Coruña, western Lugo and northeastern Pontevedra, receiving different names depending on the area and historical moment, including: Arzúa cheese, Ulla cheese, A Ulloa cheese, Curtis cheese, Chantada cheese, Friol cheese or Lugo cheese.

It is a cheese made from raw or pasteurized cow's milk that, after a production process that includes coagulation, cutting and washing of the curd, molding, pressing, salting and maturation, acquires the following characteristics:

Its ripening period is at least six days. Its shape is lenticular or cylindrical, with rounded edges, with a diameter between 100 and 260 mm and a height between 50 and 120 mm. The height may never exceed the radius. The weight ranges between 0.5 and 3.5 kg. The rind is thin and elastic, medium to dark yellow, shiny, clean, and smooth. The paste is uniform in color, between ivory white and pale yellow, shiny, and uncracked. It may have a small number of small, angular or rounded eyes, and irregularly distributed.

Its preparation method is as follows:

Coagulation will be carried out with animal rennet, at a temperature of 30 to 35 °C, for a time, variable depending on the conditions of the milk and the rennet, of 30 to 75 minutes.

The curd is cut so that the granulometry is the size of a corn kernel (5-10 mm in diameter). It is then washed with potable water to lower the acidity of the curd so that the finished product's pH does not fall below 5.0 to 5.5.

Molding is done in cylindrical molds. The pressing time will vary depending on the pressure applied and the size of the parts.

Salting will be done in the vat on the curd and/or by placing the cheeses in brine. The brine will be kept refrigerated to prevent undesirable microbiological changes. The cheeses will not remain in brine for more than 24 hours.

Ripening takes place in rooms with relative humidity between 75 and 90 percent and a temperature below 15°C. The minimum ripening period for cured cheeses is six months. During the ripening process, the cheeses undergo the necessary turning and cleaning procedures to ensure they acquire their distinctive characteristics.

This Designation covers three types of well-differentiated maturations: cheese that is matured for 6 days, is called Arzua Ulloa soft cheese; cured cheese that matures between 4-6 months and is called Queso de la Nabiza or queixo dos tempos dos nabos

At Queixería Barral, we work to keep the flavor of Arzúa Ulloa and Tetilla DOP cheese alive and showcase the efforts of 30 years of master cheesemakers, as well as to create new products that adapt to current consumer needs.

Because consumers increasingly value products with tradition and authenticity; we value the authenticity of each flavor that transports us to specific places, to moments gone by.

• Raw or pasteurized cow's milk
• Animal rennet
• Potable water
• Salt

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La Tienda de las Conservas does not ship products to the autonomous cities of Ceuta and Melilla.

The purchase of products on our website is subject to the payment of shipping costs, to be paid by the buyer.

Shipping costs will depend on the destination and weight of the purchased products, according to the indicative table shown below. Regardless, the actual shipping costs will be detailed throughout the purchase process, and the buyer will be able to review these costs before finalizing their purchase. La Tienda de las Conservas cannot be held responsible for delays in order delivery due to causes not directly attributable to La Tienda de las Conservas, fortuitous events, or force majeure.