The farmers and cheese-makers of these areas have passed down, from generation to generation, the technique and the craft of making cheese with the milk of their cows.

The designation of origin protects the cheeses that have always been made in two of the areas of Galicia with the strongest dairy tradition. Farmers and cheese-makers have passed down from generation to generation the skills to make the best cheese from the best milk of their cows.

It is a cow's milk cheese with a soft paste and a washed rind, ripened for more than 15 days. The milk comes from healthy herds of the Rubia Gallega, Brown Swiss and Friesian breeds.

The cheese is made with whole milk and animal rennet. It is lens-shaped, with a fat content of around 45 % and a weight of 1 kg. Soft, creamy paste with no holes, a thin yellow rind with no mould, and a mild, milky taste.

It always carries a numbered back label. The back label on each cheese guarantees consumers that:

• The cheese has passed composition and health checks by the Regulatory Council, in addition to those carried out by the maker.
• The cheese was really made in the Arzúa-Ulloa area, with milk produced there.

When you fill in this form, Boimorto@NET will ask a traditional producer whether they can supply your order on the date you give us. If we can place the order, we will send you the total price, including delivery to your address.