Arzúa-Ulloa

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Arzúa-Ulloa
country SpainSpain Spain
region Galicia
Type of cheese Soft cheese
Milk supplier cow
description
shape wheel
size 10 to 26 cm in diameter and 5 to 12 cm in height
Bleed ivory to pale yellow
bark yellow, shiny, clean and smooth
Ripening time at least 6 days
Nutritional information
Fat content at least 45% FiTr.
Legal information
protected term PDO
Ordinance on protection Commission Regulation (EU) No. 20/2010 of January 12, 2010
Geographical area
... in the center of which the Arzúa ulloa is made

The Arzúa-Ulloa is a Spanish soft cheese from cow's milk with protected designation of origin , in 32 municipalities in the provinces of A Coruña , Lugo and Pontevedra in the center of Galicia is made. The cheese is made using locally produced milk from cows of the Rubia Gallega , Pardo Alpina and Frisona breeds and their crossbreeds, and the production process is similar to that of Tetilla . Artisanal cheese made on the dairy farm is marketed as Arzúa-Ulloa de Granxa , and hard cheese that has matured for at least six months is marketed as Arzúa-Ulloa Curado .

properties

Arzúa-Ulloa is a soft cheese with a slightly salty and pleasantly sour milk or butter taste with a nutty note, slightly moist and with a soft, creamy texture. The dough is uniformly ivory to pale yellow and has no cracks. A small number of small holes is permitted. The bark is also yellowish, shiny, smooth and with a waxy surface. The cheese wheels are lenticular or cylindrical with convex edges and never larger than the diameter, and weigh between 500 g and 3.5 kg. The cheese is available in three varieties, as Arzúa-Ulloa , as the farmer's cheese Arzúa-Ulloa de Granxa , and as the long-matured hard cheese Arzúa-Ulloa Curado .

The fresh cheese has at least 45% fat in the dry matter , 35% protein in the dry matter, a pH value between 5.0 and 5.5, at least 45% dry matter and a water content of the fat-free mass of at least 68% and a maximum of 73 %.

The Arzúa-Ulloa de Granxa from rural production has a slightly bitter taste compared to the industrial product, rich in variants, like butter or yoghurt and with notes of yeast. In addition, its properties correspond to those of industrially manufactured cheese.

The long-matured Arzúa-Ulloa Curado is salty and has a much stronger taste, spicy and with notes of nuts and vanilla. Deviating from the fresh Arzúa ulloa, a diameter of 12 to 20 centimeters and a height of 2 to 10 centimeters are prescribed for it, the weight may be between 0.5 and 2.0 kilograms. Its rind is a rich yellow, slightly darker than the dough. The dough is deep yellow, paler in the middle, very compact and barely perforated. The cheese is hard and difficult to cut, and it can crumble around the edges. It has a high fat content with at least 50% fat in the dry matter, a pH value of 5.1 to 5.4 and low moisture with at least 65% dry matter.

history

In traditional production by the shepherds of Galicia, it was customary to age the cheeses produced from mid-autumn to mid-winter for up to a year. In this way, the farmers made sure that they had an energy-rich food even in summer when less milk was available. The milk for the cheese came from cows with Nabiza , a Galician form of Rübstiels were fed. Production on farms and in small cheese factories has declined sharply since the late 20th century, while industrial production has increased sharply. Since 2011, Arzúa-Ulloa has been the most widely produced cow's milk cheese in Spain, with a production of 3200 tons in 2014, most of which were sold domestically.

The Arzúa-Ulloa was until 1989 Ulloa and 1989-1995 Arzúa called. Other historical names, often depending on the place of manufacture, were A Ulloa, Curtis, Chantada, Friol or Lugo. In 1995 it was given the name Arzúa-Ulloa and in 1998 the addition DO as a nationally protected designation of origin. It has been a product with a protected designation of origin since 2010 and is only allowed to be produced by registered farms and cheese dairies in 32 municipalities in Galicia named :

In 2014, 1,222 farms and 21 cheese dairies were registered as producers.

Manufacturing

For the Arzúa-Ulloa only milk from cows of the Rubia Gallega , Pardo Alpina and Frisona breeds and their crossbreeds, which are kept in the area of ​​origin, may be used. The forage should be produced in-house and, if the weather permits, it should be obtained by grazing. Plant-based concentrate feed is only used for supplementary feeding and should, if possible, come from the area of ​​origin.

In the traditional production of Arzúa-Ulloa de Granxa , only milk from the cows on their own farm is processed on farms. It starts with the natural acidification of raw milk without starter cultures . The Arzúa-Ulloa de Granxa is usually only sold at the farmers' markets in the production area.

Pasteurized milk serves as the basis for industrially manufactured Arzúa ulloa . It is mixed with purchased starter cultures from different mesophilic strains of Lactococcus and Leuconostoc and with rennet at a temperature of 30 to 35 ° C. After 30 to 75 minutes, depending on the quality of the milk and rennet, the precipitated cheese mass is cut into pieces measuring 5 to 10 millimeters and rinsed in drinking water at 34 to 36 ° C to reduce the acidity. The curd is poured into cheese molds and pressed for at least two hours. Salt used to be added before the rennet was added to the milk, today the curd is salted in the mold, or the pressed cheese is placed in brine for a maximum of 24 hours . Then the loaves ripen for at least six days at a temperature of 4 to 10 ° C, a maximum of 15 ° C, and a humidity of 75 to 90%. The Arzúa-Ulloa Curado matures for at least six months. During the ripening period, the cheese wheels are turned and cleaned as required.

The industrially produced cheese has much less complex taste and smell components than the raw milk cheeses of the rural and artisanal production. For this reason, attempts are made to examine the microflora of the raw milk cheeses judged to be typical during tastings , to identify the yeast strains that have a beneficial effect on the product and to use them to produce specific auxiliary cultures for industrial production.

consumption

The Arzúa-Ulloa is consumed with breadsticks or as a topping instead of butter on wholemeal bread , soured bread or pumpernickel . A white Ribeiro goes well with it .

Web links

Commons : Arzúa-Ulloa  - collection of images, videos and audio files
  • Arzúa-Ulloa in the Enciclopedia de los Alimentos of the Spanish Ministry of Agriculture (Spanish)

supporting documents

  1. ↑ Brigitte Engelmann, Peter Holler: Das Feinschmecker-Handbuch Käse . 1st edition. Ullmann, Potsdam 2013, ISBN 978-3-8480-0478-2 , pp. 377 .
  2. ^ A b C. A. Tovar, CA Cerdeirina, L. Romani, B. Prieto, J. Carballo: Viscoelastic behavior of Arzúa-Ulloa cheese . In: Journal of texture studies . tape 34 , no. 2 , 2003, p. 115-129 , doi : 10.1111 / j.1745-4603.2003.tb01370.x .
  3. ↑ a b c d e f g h Publication of an application according to Article 6 Paragraph 2 of Regulation (EC) No. 510/2006 of the Council for the protection of geographical indications and designations of origin for agricultural products and food (PDF; 735), accessed on 20. January 2018
  4. ↑ a b c d e f g Juan A. Centeno: Arzúa-Ulloa . In: Catherine Donnelly (Ed.): The Oxford Companion to Cheese . Oxford University Press, Oxford 2016, ISBN 978-0-19-933088-1 , pp. 44-45 .
  5. ↑ S. Menéndez, Juan A. Centeno, R. Godı́nez, JL Rodrı́guez-Otero: Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese . In: International Journal of Food Microbiology . tape 59 , no. 1-2 , 2000, pp. 37-46 , doi : 10.1016 / S0168-1605 (00) 00286-5 .
  6. ↑ a b M. R. Atanassova, C. Fernández-Otero, P. Rodríguez-Alonso, IC Fernández-No, JI Garabal, JA Centeno: Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain) . In: Food Microbiology . tape 53 , Part B, 2016, p. 172–181 , doi : 10.1016 / j.fm.2015.09.012 .
  7. ^ A b Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic , Jelena Miocinovic: Semi-hard cheeses . In: Photis Papademas, Thomas Bintsis (Ed.): Global Cheesemaking Technology. Cheese Quality and Characteristics . John Wiley & Sons, Hoboken, NJ and Chichester 2018, ISBN 978-1-119-04615-8 , chap. 3 , p. 247-300 , here pp. 250-253 .
  8. ↑ Regulation (EU) No. 20/2010 of the Commission of January 12, 2010 for the entry of a name in the list of protected designations of origin and protected geographical indications (Arzùa-Ulloa (PDO)) , accessed on January 20, 2020
  9. ↑ Patricia Rodríguez-Alonso, Juan A. Centeno, J. Ignacio Garabal: Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk . In: LWT - Food Science and Technology . tape 42 , no. 10 , 2009, p. 1722–1728 , doi : 10.1016 / j.lwt.2009.04.002 .
  10. ↑ Juliet Harbutt (Ed.): World Cheese Book . Dorling Kindersley, London a. a. 2009, ISBN 978-0-7566-5442-9 , pp. 149 .