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 ARZÚA CHEESE
This cheese with a minimum of 9 days of maturation, is made with ecological 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.
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.
ECOLOGICAL COTTAGE CHEESE
It is a fresh, semi-soft cheese, valid for spreading. It is made with ecological 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.
ECOLOGICAL 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 ecological 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.