Cheese with the 'Q' Quality Stamp

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Cheese with the 'Q' Quality Stamp

Production of handmade cheeses in the Pyrenees and Pre-Pyrenees began to increase in the 1980s, and is currently a booming artisanal food business.

  • Cheese with the 'Q' Quality Stamp
1
Distinctive:
    • Q Mark
    • Q Mark
    • Produce
    • Produce

The types of cheese that bears this quality certificate are fresh (salted or without salt) and aged cheese with uncooked pressed curd (with or without mechanical intervention). In the case of the fresh cheeses, the process includes pasteurisation of the milk, optional inoculation of starter bacteria, coagulation with animal rennet, moulding and draining. The aged cheese process are: milk pasteurisation, fermentation and coagulation with animal rennet, separation of the whey and cleaning of the curd, moulding and pressing, salting in brine, draining, and airing. The last step is the aging (for young cheese from 3 to 6 weeks; semi-cured, from 6 to 12 weeks; cured, over 12 weeks). In both cases pasteurised cow's milk, animal rennet, starter bacteria, salt, powdered milk (only for fresh cheeses, and a maximum 2%) can be used.

Category: Cheeses and dairy products.
Characteristic of: La Seu d'Urgell
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Complementary information:

Cheeses with the ‘Q' Quality Stamp are sold bearing this label either whole or in pieces in cheese shops around Catalonia.

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