Cheese made with cow milk
from grazing farms in
Ulloa – Deza – Tabeirós – Terra de Montes

Cheese made with cow milk
from grazing farms in
Ulloa – Deza – Tabeirós – Terra de Montes

ARZÚA CHEESE

Golden award at the XXI Cata de Queixos de Galicia

This cheese with a minimum of 9 days of maturation, is made with pasteurized cow’s milk, from sustainable livestock farms that use grazing, and selected by Cobideza Cooperative, with a marked character of traditional and artisanal elaboration.
It presents lenticular form, thin and elastic, shiny and smooth bark.
Inside, there is a uniform, creamy paste, without cracks, of a color between bright ivory white and pale yellow; It shows few eyes, rounded and irregularly distributed.
Organoleptically it offers a dairy aroma reminiscent of butter, with nuances of cream, vanilla and walnut; fundamental flavor of milk, medium-low acidity and with an aftertaste of global persistence of medium to long type.

ECOLOGICAL CHEESE

This ecological semi-cured fatty cheese is made with organic pasteurized cow’s milk.
It has a yellowish color, straw and a very fine texture, soft and creamy that melts on the palate. Its flavor is very mild, slightly acidic and with dairy aromas.

RAW MILK CHEESE

This cheese, with a minimum of 15 days of maturation, is made with raw cow’s milk from grazing pastures selected by Cobideza Cooperative. It emphasizes a marked character of traditional and artisan elaboration.
It has lenticular shape, thin and elastic bark, shiny and smooth. Inside you will appreciate a uniform, creamy and cracked paste, of a color between ivory white and pale yellow, shows regulary distributed round eyes.
Organoleptically, it offers a dairy aroma reminiscent of butter, with notes of cream, vanilla and walnut, fundamental flavor of milk, medium-low acidity and an aftertaste of medium-long general persistence.

TETILLA CHEESE

It is a widely known cheese and recognized for its peculiar conical shape in Galician gastronomy. It has a minimum period of 8 days of maturation, made with pasteurized cow’s milk from sustainable livestock farms that preferably use grazing, and selected by Cobideza cooperative, as in D.O.P. Arzúa-Ulloa, with a strict control of quality and traceability of the milk in origin.
It presents a characteristic conical shape, concave-convex, thin and elastic, straw yellow. The paste inside is soft, creamy and uniform, from ivory white to yellowish. It has a mild, slightly acid aroma reminiscent of milk in origin. Its flavor is eminently dairy, reminiscent of butter, slightly acidic and salty soft.

ECOLOGICAL TETILLA CHEESE

It is a widely known cheese and recognized for its peculiar conical shape in Galician gastronomy. It has a minimum period of 8 days of maturation, made with ecological pasteurized cow’s milk from sustainable livestock farms that preferably use grazing, and selected by Cobideza cooperative, as in D.O.P. Arzúa-Ulloa, with a strict control of quality and traceability of the milk in origin.
It presents a characteristic conical shape, concave-convex, thin and elastic, straw yellow. The paste inside is soft, creamy and uniform, from ivory white to yellowish. It has a mild, slightly acid aroma reminiscent of milk in origin. Its flavor is eminently dairy, reminiscent of butter, slightly acidic and salty soft.

COTTAGE CHEESE

It is a fresh, semi-soft cheese, valid for spreading. It is made with pasteurized cow’s milk from sustainable livestock farms and selected by Cobideza Cooperative.
In the manufacturing process only rennet and lactic cultures are used, respecting the traditional method of curdling and draining in bags with the subsequent shake, at which time the desired texture is provided.
The cottage cheese is of a white color, of very little granulated aspect or even texture mousse. It has a mildly acid aroma, which does not prevent its tasting.
Its flavor is slightly acid and dairy, which is an ideal food to mix with fruit, honey and possible substitute yogurt in certain dessert recipes.

BAR CHEESE

It is a bar-shaped cheese (base wider in respect to the upper face), classified as fatty and matured a minimum of 8 – 10 days.
Prepared in the same way as an Arzúa-Ulloa type and starting from the same careful selection of milk at origin.
Unlike the traditional Arzúa-Ulloa, it has similar nuances but more intense in terms of organoleptic properties.
It is an ideal cheese for all kinds of accompaniments, especially for its cut shape to accompany tapas or pinchos and canapés, and with an excellent texture to melt.

This cheese with a minimum of 9 days of maturation, is made with pasteurized cow’s milk, from sustainable livestock farms that use grazing, and selected by Cobideza Cooperative, with a marked character of traditional and artisanal elaboration.
It presents lenticular form, thin and elastic, shiny and smooth bark.
Inside, there is a uniform, creamy paste, without cracks, of a color between bright ivory white and pale yellow; It shows few eyes, rounded and irregularly distributed.
Organoleptically it offers a dairy aroma reminiscent of butter, with nuances of cream, vanilla and walnut; fundamental flavor of milk, medium-low acidity and with an aftertaste of global persistence of medium to long type.

This ecological semi-cured fatty cheese is made with organic pasteurized cow’s milk.
It has a yellowish color, straw and a very fine texture, soft and creamy that melts on the palate. Its flavor is very mild, slightly acidic and with dairy aromas.

This cheese, with a minimum of 15 days of maturation, is made with raw cow’s milk from grazing pastures selected by Cobideza Cooperative. It emphasizes a marked character of traditional and artisan elaboration.
It has lenticular shape, thin and elastic bark, shiny and smooth. Inside you will appreciate a uniform, creamy and cracked paste, of a color between ivory white and pale yellow, shows regulary distributed round eyes.
Organoleptically, it offers a dairy aroma reminiscent of butter, with notes of cream, vanilla and walnut, fundamental flavor of milk, medium-low acidity and an aftertaste of medium-long general persistence.

It is a widely known cheese and recognized for its peculiar conical shape in Galician gastronomy. It has a minimum period of 8 days of maturation, made with pasteurized cow’s milk from sustainable livestock farms that preferably use grazing, and selected by Cobideza cooperative, as in D.O.P. Arzúa-Ulloa, with a strict control of quality and traceability of the milk in origin.
It presents a characteristic conical shape, concave-convex, thin and elastic, straw yellow. The paste inside is soft, creamy and uniform, from ivory white to yellowish. It has a mild, slightly acid aroma reminiscent of milk in origin. Its flavor is eminently dairy, reminiscent of butter, slightly acidic and salty soft.

It is a fresh, semi-soft cheese, valid for spreading. It is made with pasteurized cow’s milk from sustainable livestock farms and selected by Cobideza Cooperative.
In the manufacturing process only rennet and lactic cultures are used, respecting the traditional method of curdling and draining in bags with the subsequent shake, at which time the desired texture is provided.
The cottage cheese is of a white color, of very little granulated aspect or even texture mousse. It has a mildly acid aroma, which does not prevent its tasting.
Its flavor is slightly acid and dairy, which is an ideal food to mix with fruit, honey and possible substitute yogurt in certain dessert recipes.

It is a bar-shaped cheese (base wider in respect to the upper face), classified as fatty and matured a minimum of 8 – 10 days.
Prepared in the same way as an Arzúa-Ulloa type and starting from the same careful selection of milk at origin.
Unlike the traditional Arzúa-Ulloa, it has similar nuances but more intense in terms of organoleptic properties.
It is an ideal cheese for all kinds of accompaniments, especially for its cut shape to accompany tapas or pinchos and canapés, and with an excellent texture to melt.