Arzúa Ulloa is a soft cheese that can be made with either pasteurized, or unpasteurized cow’s milk. The cow’s in question are usually the Rubia Gallega breed and have been allowed to graze the verdant meadows that are so common in this region. The cheese itself is quite a young cheese - allowed to age for a short 6 days. The result is a soft, mild, but surprisingly tangy cheese that is as interesting as it is satisfying.
Thanks to the diet of the cows, the cheese, while mild, presents a fresh earthiness and a delicious nuttiness that is both interesting and pleasing. It is soft and easy to spread on bread with cured meats and fresh summer vegetables. It pairs rather well with Manzanilla (wine, although pleasant with the olives of the same name) thanks to the flavor profile of the sherry-like beverage.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.