Arzua Ulloa

$20.00/Lb


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

Country
Spain
Region
Galacia
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
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.


  • Tequila

    When it comes to those clean, crisp agave flavors, Crystal is the ideal Blanco tequila. Lingering beneath, there are notes of honey, buttery-sweetness, and hints of limey citrus.
    After aging in a French White Oak barrel for an entire year, Reposado emerges smooth and full-bodied. The oak imparts notes of smokiness, while hints of vanilla, lemongrass, and wildflowers lingers with each taste. 
    Aged for two full years in French White Oak barrels, Anejo develops into a complex balance of dried fruits and piquant spices. Toasted oak, butterscotch, and vanilla are the key flavors that linger on the tongue.