Making cheeses from the Arzúa-Ulloa denomination. Author: XOÁN A. SOLER
OR Queixo is an ancient food that exists in almost every culture on the planet. Made from cow’s, sheep’s, goat’s or buffalo’s milk, it becomes a solid product through a laborious and lengthy process. In Galicia, the most represented cheeses are those feitos s leite from different breeds of cows from the postal country that both the gandeira hut and its production are greater; Still like this or made from sheep’s or goat’s milk, it also has an interesting presence.
Lembro gives my village the processing of butter, as well as cream or cow’s milk to obtain a type of yogurt that could be tasted with corn potatoes, with biscuits or simply as a drink, but I do not agree that it is a solid cheese despite several cows at home. However, in the Muller mine house, in Terras da Ulloa, queixo was a family product and cotián. This ancestral tradition established that the designation of origin of the two Arzúa-Ulloa cheeses is considered one of the most important and recognized hades even at the national level. Marisa’s land, a mijà dona, rented several small grocery stores present in all the neighborhoods and they were not just places to buy, whose establishments for the clientele were met, socialized and attacked when necessary. It was located at number 186 on Avenida Fisterra da Coruña and of course, one of its two star products was cheese from this region in various stages of ripening.
In Galicia there are three more protected denominations of origin: do Cebreiro, San Simón and Tetilla. We may not be the state community with more cheeses, but yes, together with Asturias, how much more CSR they have, and that is a privilege.
Cheese in particular seems to me to be an exceptional food when all its varieties are taken into account and I consider it one of the two great inventions of mankind. In my house, I can’t miss cheese as a daily food, it can be the best of the two cheeses we have in the country, which, apart from the name, are also of excellent quality. I am also convinced that if the farms where the cows are wet to produce our cheeses make good music made in Galicia, or the product would be better without a doubt!
Source: La Vozde Galicia
I am David Miller, a highly experienced news reporter and author for 24 Instant News. I specialize in opinion pieces and have written extensively on current events, politics, social issues, and more. My writing has been featured in major publications such as The New York Times, The Guardian, and BBC News. I strive to be fair-minded while also producing thought-provoking content that encourages readers to engage with the topics I discuss.
