Alt Urgell and Cerdanya cheese

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Alt Urgell and Cerdanya cheese

The history of this cheese with a protected designation of origin dates back to the early 20th century when the phylloxera plague made it necessary for farmers to branch out. In 1915 the Cadí Cooperative was set up and began to make this young, creamy cheese from Friesian cow's milk.

  • Alt Urgell and Cerdanya cheese
  • Alt Urgell and Cerdanya cheese
  • Alt Urgell and Cerdanya cheese
  • Alt Urgell and Cerdanya cheese
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Author: gastroteca.cat
Distinctive:
    • PDO Alt Urgell and Cerdanya Cheese
    • PDO Alt Urgell and Cerdanya Cheese
    • Produce
    • Produce

The curd is cream or ivory coloured, the texture tender and creamy, the aroma sweet and pervasive, and the taste direct, mild, pleasant and highly unique. The natural rind is a light brown colour. In the making of these cheeses pasteurised cow's milk gathered fresh that day, animal rennet, starter bacteria and sodium chloride are used.

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

The cheese is sold whole in cheese shops around Catalonia. In addition to current law, the label bears the name 'Formatge de l'Alt Urgell-Cerdanya. Denominació d'Origen Protegida' and the logotype.

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