Galicia is a land of good quality dairy products. Today we dedicate this publication to cheeses with Protected Designation of Origin ( PDO ) and to the Galician companies that are dedicated to their production and processing. We all know the excellence of these cheeses, but do we know something about their history? We will also talk briefly about it.
As the Gadis supermarket says: “ Let’s value it or not show it off, tie de can “.
QUEIXO TETILLA
SAN SIMÓN DA COSTA
ARZÚA-ULLOA CHEESE
So let’s start with a tasting of these delicacies.
ARZÚA-ULLOA CHEESE
The cheese protected by the Protected Designation of Origin Arzúa-Ulloa is made with cow’s milk, natural and whole, raw or pasteurized, from the Galician blonde, Friesian, brown-alpine and their crosses. This milk must not contain colostrum, inhibitors or medicinal products that may affect the process of obtaining this cheese.
The production of milk and their own must come from the municipalities of the Arzúa, Melide, Ulloa and Chantada regions, in addition to other borders. The production area is located in the center of Galicia.
Features
The characteristics of the cheeses that are protected after D.O.P. Arzúa-Ulloa are:
- Arzúa – Ulloa : This cheese has a soft interior paste. It is made with raw or pasteurized milk of the breeds mentioned above, with a minimum maturity of six days and has a lenticular or cylindrical shape with rounded edges. The bark is medium-dark yellow, shiny, thin and elastic. The interior is uniform in color, between ivory white and pale yellow, bright in appearance, with small, angular or rounded eyes and irregular distribution. The size will be between 120 and 260 mm and its height between 50 and 120 mm, although at no time can this be greater than the radius.
- Arzúa-Ulloa de Granja : Made with raw or pasteurized milk coming entirely from cows from the farm itself. The sensory characteristics of these cheeses are the aroma, of fresh milk and yogurt, with the butter aroma appearing as it matures, along with hints of vanilla, cream and nuts. The flavor is slightly salty, with a characteristic point of acidity.
- Arzúa-Ulloa Curado : Made with cow’s milk, raw or pasteurized, it has a minimum maturation period of six months. Its shape is also lenticular or cylindrical and the upper horizontal face can be slightly concave. It has an undifferentiated rind of a very intense, bright yellow color with a greasy appearance. Its weight ranges between 0.5 and 2.0 kg. The diameter is between 120 and 200 mm and the height between 30 and 100 mm. Arzúa-Ulloa Curado cheese is characterized by its hardness, being difficult to cut, and can fracture into chips, mainly at the edges. Its aroma is very intense, of a highly evolved dairy type, with a penetrating odorous sensation and with a certain spice. Its flavor is somewhat salty, with less acidity, and predominantly butter aromas with light notes of vanilla and dried fruits.
History
This one that is traditionally known by three meanings:
- queixo da nabiza
- queixo do tempo dos turnips
- queixo do ano
The first two ways of naming it refer to the period in which it was made. When it was time for nabiza or turnip time, the process of making and curing cheese was carried out.
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