Quezo Arzua-Ulloa

Arzua-Ulloa cheese . Cheese made from cow ‘s milk breed Rubia Gallega , Friesian, brown Alpine and their crossings. It can be from whole , raw or pasteurized natural milk . Its designation of origin comes from the Arzúa and Ulloa regions . It is known mainly and traditionally in Galicia , as in its various neighboring towns, even for its wide manufacture.


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  • 1 Description
  • 2 Production area
  • 3 Tasting suggestions
  • 4 Parties
  • 5 Sources


The cheese protected by the DO Arzúa-Ulloa is made exclusively from cow’s milk. This milk may not contain colostrum , preservatives, inhibitors or medicinal products that may affect the production, maturation and preservation of cheese. In its composition it will comply with the legally established parameters, being in any case a full natural milk. The cheeses are presented in pieces and are provided with a commercial label which prominently features the mention of “Denomination of Origin”, and a back label issued and controlled by the “Regulatory Council”. The Arzúa – Ulloa Denomination of Origin covers the following types of cheese:

  • Arzúa – Ulloa. It is a soft cheese, made with raw or pasteurized milk, has a minimum maturation period of six days, and has a lenticular or cylindrical shape with rounded edges. Its bark is thin and elastic, medium to dark yellow in color, bright, clean and smooth. The paste is uniform in color, between ivory white and pale yellow, and has a shiny appearance, without cracks, with few eyes, small, angular or rounded and of irregular distribution, more in that made with raw milk than in that made with pasteurized milk .
  • Arzúa-Ulloa de Granxa. Made with raw or pasteurized milk, with the particularity that it comes entirely from cows from the farm itself. The general characteristics of this cheese coincide with those previously described.

In both types, it is most common to use raw milk only if the cheese is made in the same place where the milk is collected, as it minimizes the risk of the milk spoiling. Its diameter varies between 120 to 260 mm, and its height between 50 to 120 mm, although the height cannot be greater than the radius. Its mass must be between 0.5 and 3.5 kg. It has a minimum of 45% dry extract and a minimum of 45% fat on it; its protein content is at least 35% on dry matter. In the non-fat matter, it has a water percentage of 68% -73%. The sensory characteristics of the Arzúa-Ulloa and Arzúa-Ulloa cheeses from Granxa are the aroma initially of fresh milk and yogurt, with the aroma of butter appearing as it matures, along with nuances of vanilla, cream and walnuts. The flavor is slightly salty, with a characteristic acidity point. The cheese mass is smooth, and soluble in the mouth. The texture is creamy due to theproteolysis that occurs during ripening.

  • Arzúa-Ulloa Cured. Made with the same type of milk, it has a minimum maturing period of six months. Its shape is also lenticular or cylindrical, and the upper horizontal face may be slightly concave.

It has an undifferentiated crust of a very intense yellow color, bright and with an oily appearance. Its mass ranges from 0.5 to 2.0 kg. The diameter is between 120 to 200 mm, and its height is between 30 to 100 mm. It is the cheese traditionally known in Galician as queixo da nabiza, queixo do tempo dos nabos or queixo do ano, in Castilian cheese de la nabiza , cheese from the time of the grelosor cheese of the year, respectively. This last expression refers to the fact that it used to be saved from one year to the next. Its intense yellow paste is very compact, which highlights a strong slightly rancid butter aroma. The scent sensation is pungent and pungent. The flavor is predominantly butter, with light notes of vanilla and dried fruit. In its composition it has at least 65% dry extract and a minimum of 50% fat on it.

Production area

The production of cheese protected under the designation of origin Arzúa-Ulloa is limited to a certain geographical area that covers a total of 24 municipalities.2 The production area encompasses a common cheese area, of great tradition framed between the two banks of the Ulla River . It includes the provinces of La Coruña , Lugo and, soon, Pontevedra , in the following municipalities:

  • Province of La Coruña: Arzúa, Boimorto , El Pino , Touro , Curtis , Vilasantar , Melide , Santiso , Sobrado , Toques , Frades , Mesía , Ordes, Oroso , Boqueixón and Vedra .
  • Lugo province: Antas de Ulla, Monterroso , Palas de Rey , Carballedo , Chantada , Taboada , Friol , Guntín and Portomarín .
  • Pontevedra Province: Golada, Dozón , Lalín , Rodeiro , Silleda , Vila de Cruces and A Estrada .

The municipalities of the province of Pontevedra and Vedra (A Coruña) do not yet officially form part of the geographical area of ​​the designation of origin.

Tasting suggestions

This product is ideal to be accompanied with honey or quince if taken naturally; but it is also very suitable for cooking, since due to its softness it goes well with flavors without masking them. It melts very well, so it is recommended in baked dishes with vegetables or eggs. Good also for frying. It is a cheese that can even be spreadable for example on oatmeal breads, cereals, corn. If taken with wine, it is preferable to opt for full-bodied, virile, vigorous red wines and a good bouquet. The optimum temperature for consumption is the environment between 15 to 22ºC.


The Festa do Queixo (cheese festival) has been held without interruption since 1975 , on the first Sunday of March in Arzúa , in the province of La Coruña . It is a party organized by the Arzúa City Council. An annual fair is held in the Comarca of A Ulloa, paying homage to the Arzúa-Ulloa cheese. The date is usually around Easter , and the celebration is rotating between the three municipalities of the region: Antas de Ulla , Monterroso and Palas de Rey .


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