Produced from pasteurized cow's milk in Galicia, northwestern Spain, Arzúa Ulloa is a DOP (name protected) cheese that is sometimes referred to as "queixo do pays," meaning "cheese from the land."
Arzúa Ulloa is available in either farmstead or industrial versions, although the farmstead varieties are hard to find, usually only sold at local markets. It is one of the classic, traditional cheeses of Galicia and also one of the most produced and consumed varieties.
Arzúa Ulloa's wider fan base is largely thanks to its protected name and the effect of the cheese fair at Arzúa, both of which have given the cheese a certain notoriety and helped to support an expanded number of artisan dairies along the shores of the Ulloa river.
For production, milk is heated to 91.4°F, coagulated with traditional rennet, and the curd is cut. Salt is added and the curds are transferred into molds, where they drain naturally, retaining much of the moisture of the curd. After unmolding, the cheeses are moved to maturing rooms where they receive a regular oil rub during the remaining period of 15 days.
The rind of Arzúa Ulloa is smooth, pliable and waxy. It is pale yellow in color and dotted with sporadic blue or white mold spots. The interior paste is an ivory color, and has a smooth, velvety texture dotted with occasional holes or "eyes".
Aromas are reminiscent of a cheesemaking room - fresh, lactic and pleasantly sour. Flavors are very fresh and milky with a yogurt-like tang.