Formatge tendre (young cheese)

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Formatge tendre (young cheese)

This is a very popular variety of cheese that is mild and widely distributed all over Catalonia. In the olden days it was produced in the spring and autumn. Nowadays, as milk is available all year round, it is not such a seasonal product.

  • Formatge tendre (young cheese)
    • Produce
    • Produce

This cheese is relatively small and formed into tubular or round shapes, white at first and turning slightly yellow on the outside after ten or fifteen days. Its taste is mild, aromatic and slightly salty. It is made with pasteurised goat's, cow's, or sheep's milk and starter bacteria. The milk is curdled at between 35 and 37ºC for approximately 45 minutes. Once the curd has been produced it is cut to separate it from the whey. Next, it is put into a mould, pressed and salted. It is left to rest at a cool temperature. This cheese must be eaten within one month of being made.

Category: Cheeses and dairy products.
Characteristic of: All of CataloniaCatalunya
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