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Arzúa-Ulloa cheese

Monterroso, Ulloa, Lugo

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Arzúa-Ulloa cheese

Curiosity · Monterroso, Ulloa, Lugo

Arzúa-Ulloa cheese is made with cow's milk from the rubia gallega, Friesian and brown Alpine breeds, natural, raw or pasteurized; Monterroso is among the concellos covered by this designation of origin, recognized in 1995 and today the highest-producing one in Spain. The protected variety, with a soft paste and a minimum maturation of six days, comes in lenticular or cylindrical pieces with a thin, yellowish rind and an ivory to pale-yellow paste, with few irregular eyes. Its aroma recalls fresh milk and yogurt, with hints of butter, vanilla and walnut as it matures; the taste is slightly salty and somewhat acidic, and the texture unctuous and soluble in the mouth.

Photo: :Ficheiro:Festa do queixo de Arzúa 2.jpg feito por Adrián Estévez (Estevoaei) Recorte por Elisardojm (GFDL)

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