Arzua-Ulloa style cheese.
Just the look of this cheese made me want to try it. When I picked it up at the store. The rind is soft, stronger than Brie but more like a marzipan.
I couldn't wait to try it.
With apples....perfection.
We were actually just in the town of Arzua a few days ago...seems appropriate to try their cheese.
It is round and cuts easily. Very soft and creamy. Mild with a delicious taste to it.
The whole round which is about 3 inches tall, and 6 inches in diameter...a good size...and only 9 euros. A steal in any world.
It is ripened from 7-15 days up to 2 months.
Delicious.
Highly recommended.
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Tetilla Cheese, translated literally means 'small breast.' Hmmmmm.
It is produced in this Galicia region. It is ages for 45 days.
This cheese is also quite mild, soft and creamy. Apparently used in making dessert and other Galician dishes.
It is made with the milk of three different breeds of cows. It is not salty.
There is a story that it was first produced at an 11th century convent in the region.
We have been eating it with the yummy pears in the afternoon as a sweet treat.
Highly recommended.
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Tetilla Cheese, translated literally means 'small breast.' Hmmmmm.
It is produced in this Galicia region. It is ages for 45 days.
This cheese is also quite mild, soft and creamy. Apparently used in making dessert and other Galician dishes.
It is made with the milk of three different breeds of cows. It is not salty.
There is a story that it was first produced at an 11th century convent in the region.
We have been eating it with the yummy pears in the afternoon as a sweet treat.
Oooo....oooo....good.
To be continue.......
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