Alt Urgell and Cerdanya butter

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Alt Urgell and Cerdanya butter

Commercial production began in 1915 when the Cadí Cooperative was founded, and it is made with Friesian cow's milk. The aging period for the cream, together with the cows' diet and the local climate give this butter its characteristic smell and flavour.

  • Alt Urgell and Cerdanya butter
  • Alt Urgell and Cerdanya butter
  • Alt Urgell and Cerdanya butter
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Author: gastroteca.cat
Distinctive:
    • PDO Alt Urgell and Cerdanya Butter
    • PDO Alt Urgell and Cerdanya Butter

The following raw materials are used to produce this butter: pasteurised cream of cow's milk and mesophilic starter bacteria. The cream is skimmed from the milk and cooled to 16ºC -18ºC.. Next, it is put into aging vats where mixed cultures of mesophilic starter bacteria are added to it. The aging of the cream lasts for 48 hours, during which time it acquires its aroma and taste - slightly acid and reminiscent of hazelnut. Next, the aged cream is worked into a compact block of butter.

Category: Cheeses and dairy products.
Characteristic of: Cerdanya, Alt Urgell
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Complementary information:

This butter is available in packages of differing weights, always wrapped in metallic and sulphurized paper, from cheese shops throughout Catalonia. The label must state the current legal requirements and the name 'Mantega de l'Alt Urgell i la Cerdanya. Denominació d'Origen Protegida', and the logotype.

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