Places like Arzúa, Melide, A Ullua, Chantada, Deza and the surrounding towns are where Galician cheesemakers, most of them women, have handed down their way of making this Galician cheese “par excellence” for generations.

The most widely-consumed DPO cheese in Galicia that is eaten any time of day, although it’s always been the custom to save it for the end of the meal, alone or with quince. It’s also popular eaten on bread for a snack. More recently, it has become a popular cooking ingredient given its creamy texture and low melting point. Perfect for salads, pastries, pizzas, omelettes, pasta, meat or fish sauces and in a multitude of puddings and desserts.