Arquesan cheeses have won the most prizes in the 16 successive tastings of Galician cheeses (9 gold, 3 silver and 1 bronze medals).
Arzúa-Ulloa cheese is the oldest and most consumed cheese in Galicia that was homemade in all peasant homes. This Galician cheese has the second highest-production volume among all Spanish cheeses with Appellation of Origin (DOP) status.
This cheese is made with milk from cows of the Galician Blonde, Friesian, Brown-Alpine and their crossbreeds. Cows grazing freely in the green pastures of Galicia and milk of the highest quality.
It is a cheese with not very intense lactic aromas, soft texture and mild flavour. Its aroma is reminiscent of the smell of butter and yogurt, with hints of vanilla, cream and walnut. Its flavour is slightly salty, with a characteristic touch of acidity. The production of cheese under the Arzúa-Ulloa denomination of origin covers a total of 24 municipalities. The production area is a cheese-making area of great tradition framed between the two banks of the river Ulla. It includes the provinces of La Coruña, Lugo and Pontevedra.
This cheese is ideal to be accompanied with honey or quince if eaten plain; but it is also very suitable for cooking, since due to its softness it accompanies the flavors well without masking them. It melts very well, so it is recommended in baked dishes with vegetables or eggs. It is also good for frying. It is a cheese that can even be spread on bread.