Arzua-Ulloa Cheese
Arzua-Ulloa Cheese (queso de Lugo or queso de Chantada) is a cheese made with milk from Galician Blonde, Friesian, Brown Alpine cattle and their crossbreeds. It can be made from whole natural milk, raw or pasteurized. Its designation of origin takes its name from the regions of Arzua and Ulloa.
It is mainly and traditionally known in Galicia, as well as in its various neighboring localities, still owing to its widespread production.
Description of Arzua-Ulloa Cheese
The cheese protected by the Arzua-Ulloa Designation of Origin is made exclusively with cow’s milk. This milk may not contain colostrum, preservatives, inhibitors or medicinal products that could affect the production, ripening or preservation of the cheese. Its composition must meet legally established standards, and it must in all cases be a whole, natural milk.
The cheeses are sold as whole pieces and carry a commercial label prominently featuring the words “Designation of Origin”, along with a counter-label issued and controlled by the “Regulatory Council”.
The Arzua-Ulloa Designation of Origin protects the following types of cheese:
Arzua-Ulloa Cheese
This is a soft-paste cheese, made with raw or pasteurized milk, with a minimum ripening period of six days, and a lenticular or cylindrical shape with rounded edges. Its rind is thin and elastic, medium to dark yellow, glossy, clean and smooth. The paste has a uniform color, ranging between ivory white and pale yellow, and has a glossy appearance, without cracks, showing few eyes, small, angular or rounded and irregularly distributed, more so in cheese made from raw milk than in that made from pasteurized milk.
Arzua-Ulloa de Granxa Cheese
Made with raw or pasteurized milk, with the distinctive feature that it comes entirely from cows on the producing farm itself. The general characteristics of this cheese match those described above.
In both types, raw milk is most commonly used only when the cheese is made at the same place where the milk is collected, as this minimizes the risk of the milk spoiling.
Its diameter ranges from 120 to 260 mm, and its height from 50 to 120 mm, although the height cannot be greater than the radius. Its weight must be between 0.5 and 3.5 kg. It has a minimum dry extract of 45% and a minimum fat content of 45% of that extract; its protein content is a minimum of 35% of dry extract. In the non-fat matter, the water percentage is 68%-73%.
The sensory characteristics of Arzua-Ulloa and Arzua-Ulloa de Granxa cheeses include an initial aroma of fresh milk and yogurt, developing a buttery aroma as it ripens, along with hints of vanilla, cream and walnuts. The flavor is lightly salted, with a characteristic touch of acidity. The paste of the cheese is smooth and dissolves easily in the mouth. The texture is creamy due to the proteolysis that occurs during ripening.
Arzua-Ulloa Curado Cheese
Arzua-Ulloa Curado Cheese is made from the same type of milk, with a minimum ripening period of six months. Its shape is also lenticular or cylindrical, and the top horizontal face may be slightly concave.
It has an undifferentiated rind of very intense yellow color, glossy and greasy in appearance. Its weight ranges from 0.5 to 2.0 kg. The diameter is between 120 and 200 mm, and its height between 30 and 100 mm.
This is the cheese traditionally known in Galician as queixo da nabiza, queixo do tempo dos nabos or queixo do ano, in Spanish queso de la nabiza, queso de la epoca de los grelos or queso del ano respectively (meaning “turnip-green cheese”, “turnip-green-season cheese” and “year-old cheese”). This last term refers to the fact that it was traditionally kept from one year to the next.
Its intensely yellow paste is very compact, with a strong, slightly rancid buttery aroma. The scent is sharp and pungent. The flavor is predominantly buttery, with light notes of vanilla and nuts. Its composition has a minimum dry extract of 65% and a minimum fat content of 50% of that extract.
Production Area of Arzua-Ulloa Cheese
The production of cheese protected under the Arzua-Ulloa designation of origin is limited to a specific geographical area covering a total of 24 municipalities. The production area forms a shared cheese-making region of great tradition, framed between the two banks of the Ulla River.
It covers the provinces of A Coruna, Lugo and, soon, Pontevedra, across the following municipalities:
- A Coruna Province: Arzua, Boimorto, El Pino, Touro, Curtis, Vilasantar, Melide, Santiso, Sobrado, Toques, Frades, Mesia, Ordenes, Oroso, Boqueixon and Vedra.
- Lugo Province: Antas de Ulla, Monterroso, Palas de Rei, Carballedo, Chantada, Taboada, Friol, Guntin and Portomarin.
- Pontevedra Province: Golada, Dozon, Lalin, Rodeiro, Silleda, Vila de Cruces and A Estrada.
The municipalities of Pontevedra province and Vedra (A Coruna Province) do not yet officially form part of the geographical area of the designation of origin.
Tasting Suggestions for Arzua-Ulloa Cheese
This product is ideal paired with honey or quince paste when eaten on its own, but it also works very well in cooking, since its mild flavor complements other ingredients without masking them. It melts very well, so it is recommended for baked dishes with vegetables or eggs, or for frying. It is a cheese that can even be spread, for example on oat, cereal, corn or millet bread. If served with wine, it is best paired with full-bodied, robust red wines with vigor and a good bouquet. The optimal serving temperature is room temperature, between 15 and 22 degrees C.
Festivals of Arzua-Ulloa Cheese
The Festa do Queixo (cheese festival) has been held uninterrupted since 1975, on the first Sunday of March in Arzua, in A Coruna Province. It is organized by Arzua Town Council.
In the A Ulloa district, an annual fair is held to pay tribute to Arzua-Ulloa cheese. It usually takes place around Holy Week, and the celebration rotates between the district’s three town councils: Antas de Ulla, Monterroso and Palas de Rei.