Galicia · Spain
Arzúa-Ulloa.
Arzúa-Ulloa melts on your tongue with the gentle sweetness of fresh milk and a whisper of tang, its buttery semi-soft paste yielding like custard. The aroma is delicate and lactic—pure pastoral simplicity—with a creamy mouthfeel that feels almost still warm from the Galician hills where it was born just weeks before.
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The story
How it's made.
Why it tastes that way.
Arzúa-Ulloa comes from the Galician interior, specifically the areas around Arzúa and Ulloa in A Coruña and Lugo.
It is one of Galicia's most traditional cheeses, made in disc shapes and consumed very young. PDO protection was granted in 1995.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- natural
- Age
- 0–1 mo
- Protected
- PDO · since 2007
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Arzúa-Ulloa's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Arzúa-Ulloa.
28 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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