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Gastronomy
Gastronomy
Places to eat
Certification of origin ‘Arzúa-Ulloa’
Places to eat
Establishment
Address
Telephone number
Restaurante Guntina
TravesÃa do Peregrino-4
982 380 080
Restaurante La Cabaña
Rúa Doutor Pardo Outro- s/n
982 380 750
Mesón A Brea
Lg. A Brea- Lestedo- s/n
982 374 129
Taberna Nosa Terra
Avda. Compostela -25
982 380 361
Restaurante Ultreya
Avda. de Lugo-s/n -Petrol station
982 380 097
Restaurante Vilariño
Avda. Compostela-16
982 380 152
Restaurante Devesa
TravesÃa da Igrexa-s/n
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Mesón da Ulloa
Avda. Compostela- s/n
982 374 114
O Bodegón
TravesÃa do Peregrino-s/n
982 380 351
Burguer Xaniño
C/Eduardo Seixas
982380116
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Certification of origin ‘Arzúa-Ulloa’
Palas de Rei shares with the others municipalities of the region the Fair of Arzúa- Ulloa Cheese.
The fair is held the last Sunday of February in each municipality alternatively. In addition to praise the cheese, this exhibition is also accompanied by different cultural events. The Arzúa-Ulloa cheese has its certification of origin since 1995; it includes the regions of Arzúa, Ulloa and others nearby municipalities. This certification not only guarantees the customer that the cheese has undergone strict quality-control process, but also that it was made using local milk.
The area of  the cheese production and manufacturing embraces 15 municipalities of A Coruña ( Arzúa, Boimorto, Boqueixón, Curtis, Frades, Melide, MesÃa, Ordes, Oroso, O Pino, Santiso, Sobrado, Toques, Touro and Vilasantar),  9 municipalities of Lugo (Antas de Ulla, Carballedo, Chantada, Friol, GuntÃn, Monterroso, Palas de Rei, PortomarÃn and Taboada) and 7 of Pontevedra lately assigned (Golada, Dozón, LalÃn, Rodeiro, Silleda, Vila de Cruces and A Estrada). This product has the certification of ‘Producto Galego de Calidade’ (Galician Quality Product).
This type of cheese is made of raw milk, whole milk or pasteurized milk. It is extracted from specific cattle breeds: Galician blond breed, alpine brown breed or Holstein breed. It has a little round shape and, a smooth waxy yellow crust. Winter cheese is creamy, while summer cheese is drier, lightly mature with a sour taste. This kind of cheese is highly regarded in cooking due to its mildness; it is able to accompany flavours without hiding them; it is easily melted thanks to its buttery texture, which comes from the high-fat milk of Galician cattle.
Types of cheese:
Arzúa- Ulloa Cheese and Arzúa-Ulloa farm Cheese:
It is characterized by its round shape and its thick smooth yellow crust. It is made of pasteurized milk and has a minimum maturing period of 6 days. It is around 100-250 mm in diameter and it weighs between 0.5-3.5 kg. Its scent reminds to butter and yoghurt, with vanilla, cream and walnut nuances. Its flavour is slightly salty, with medium or low acidity.
Arzúa- Ulloa mature cheese:
It is made of raw or pasteurized milk; its minimum maturing period is 4 months. It has a round shape, it is around 120 -200 mm in diameter and, it weighs between 0.5- 2.5 kg. This kind of cheese has a deep yellow colour, and its texture is greasy. The scent is strong and buttery, as well as slightly stale. In relation with the flavour, it is characterized for being salty, with low acidity and medium bitterness.
Regulatory Council Headquarters of the Certification of Origin ‘Arzúa-Ulloa’:
Ronda de Pontevedra, 30-1E
15800-Melide- A Coruña-
Tel. 981 507 653
Fax: 981 507 653