Description
The Arzúa-Ulloa PDO is a cheese from raw or pasteurised milk from caws of Rubia gallega, Pardo alpina and Frisona breeds and their crossbreeds.
Production Area
The production area of Arzúa-Ulloa PDO covers many municipal areas in the districts of La Coruña, Lugo and Pontevedra, belonging to the Autonomous Community of Galicia.
Production Method
The milk used for its production is coagulated by adding animal rennet or other authorised coagulating enzymes at a temperature between 30 and 35°C for 30 to 70 minutes. Later, the curd is minced in slices the size of a corn grain and washed with potable water to lower acidity. After moulding and pressing, salting is made in a cauldron a/o putting the cheeses in suitable tanks in salt brine for maximum 24 hours. Ripening is made in rooms with a humidity spanning from 75 to 90% and at a temperature lower than 15°C.
Appearance and Flavour
Arzúa-Ulloa PDO has a cylindrical shape with a diameter of 100 to 260 mm, a height of 30 to 120 mm and a weight of 0.50 to 3.5 kg. The rind is a medium intensity yellow in colour and shiny, sometimes covered with a transparent anti-mould emulsion. The dough colour, consistency and flavour change depending on the ripening level.
History
Arzúa-Ulloa PDO is one of the Galician cheeses par excellence and is widely spread in the entire central Galicia. Nevertheless, at the beginning, it was processed above all in south-east La Coruña, west Lugo and north-east Pontevedra. The cheese has become famous over time, also due to the specific production areas, with different names as Arzúa, of Ulla, of Ulloa, of Curtis, of Chantada, of Friol or of Lugo. Since 1975, this cheese has become the excellent protagonist of the Feast of Cheese in Arzúa and this has favoured its sales together with the periodical markets which take place in the municipal area that attract visitors from the entire region. In 1989, it was registered as Produto Galego de Calidade (Quality Galician product).
Gastronomy
Arzúa-Ulloa PDO must be stored in refrigerator at a temperature of 2-8°C. It can be eaten raw, spread on bread, if slightly ripened, or cooked. It is ideal with honey or membrillo (a jam with a dense consistency) but it is also perfect as an ingredient for many recipes thanks to its suave flavour that does not covers the one of the dishes. It is perfect with vegetables and eggs roasted in oven or in fried food. Ideal with red and bodied wines.
Marketing
The product is sold as Arzúa-Ulloa PDO (at least 6-day ripening); Arzúa-Ulloa PDO from Farm (processed exclusively with milk from the producer); Arzúa-Ulloa PDO Ripened (at least 6-month ripening). It is marketed whole in authorised packaging.
Distinctive Features
The milk used to produce Arzúa-Ulloa PDO is obtained from local bovine breeds farmed in family farms which use a traditional breeding method with in-house produced forage or pasture grass. This type of breeding gives the milk higher nutritional properties that affect positively both quality and organoleptic features of the product.
