Arzua Ulloa


On the banks of the Ulluo River in Galicia, where Arzua Ulloa is made and loved, it is sometimes called queixo do pays, meaning "cheese of the land." The name-protected beauty is crafted from milk from Rubia Gallega, Frisian and Alpine Brown cows that graze on the area's green pastures. Aged for a mere two weeks, this pasteurized cheese is mild yet complex, redolent of freshly churned butter and proofing bread dough. Arzua Ulloa's natural, straw yellow rind makes way to reveal a satiny ivory paste, smooth and unrelentingly creamy. Arzua Ulloa is a superstar melter. Make a no-joke grilled cheese, with or without quince paste (we vote with.) Or serve with honey and marcona almonds, beside a crisp Albari'o.

Just the Facts

Milk Type
Rennet Type
Less than 2 weeks

Pour a glass of...
  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!

  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.

    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.