Formatge de la Seu d’Urgell Andorra Cheese | Authentic Taste

Formatge de la Seu d’Urgell is a semi-hard cow’s milk cheese from the Alt Urgell region in Andorra and Catalonia. This cheese holds a Protected Designation of Origin (PDO) status, ensuring its traditional production methods and regional character. Its mild, buttery flavour and smooth texture make it a versatile choice for both cooking and the cheese board.

Cheese Varieties: Formatge de la Seu d’Urgell

Formatge de la Seu d’Urgell is produced in two main varieties based on its aging period. The young version ages for a minimum of 30 days, resulting in a pale yellow paste and a very mild, milky flavour. The cured version matures for at least 60 days, developing a slightly firmer texture and a more pronounced, nutty taste.

Both varieties are made exclusively from raw or pasteurized cow’s milk from designated breeds like Frisona, Parda Alpina, and Bruna. The cheese is typically formed into cylindrical wheels weighing between 1 and 3 kilograms. Its rind is thin, smooth, and yellowish in colour, sometimes marked by the imprint of the cloth used during draining.

History: Formatge de la Seu d’Urgell

The history of Formatge de la Seu d’Urgell is deeply rooted in the pastoral traditions of the Pyrenees. For centuries, local farmers in the Alt Urgell region have produced this cheese as a way to preserve surplus milk. Its name derives from the town of La Seu d’Urgell, a historical and commercial centre for the area’s dairy products.

This cheese gained its PDO status in 1996, which legally protects its name and production methods. The recognition formalised the centuries-old techniques passed down through generations of cheesemakers. Today, it remains a vital part of the cultural and gastronomic heritage of both Andorra and Catalonia.

Distinctive Features: Formatge de la Seu d’Urgell

Formatge de la Seu d’Urgell is easily identified by its smooth, thin rind and its compact, butter-coloured paste. It has very few, if any, small eyes or holes throughout its body. The texture is firm yet supple, and it cuts cleanly without crumbling.

Its flavour profile is notably mild and lactic, with hints of fresh milk, butter, and a subtle nuttiness that intensifies with age. The fat content is typically around 45% to 50%, contributing to its rich mouthfeel. It leaves a clean, slightly sweet finish on the palate.

Production Process: Formatge de la Seu d’Urgell

The production of Formatge de la Seu d’Urgell begins with the collection of fresh cow’s milk from local farms. The milk is warmed and then coagulated using animal rennet at a temperature of approximately 30°C. The resulting curd is cut into small rice-sized grains to facilitate whey expulsion.

The curds are then stirred and heated gently before being placed into moulds and pressed for several hours. The young cheeses are brined for a period to develop the rind and enhance preservation. Finally, the wheels are moved to aging cellars where they mature on wooden shelves for a minimum of 30 days.

Traditions: Formatge de la Seu d’Urgell

Cheesemaking in the Alt Urgell region is a deeply traditional craft, often carried out on small family farms. The knowledge of animal husbandry, milking, and cheese production is passed from parents to children. Many producers still use methods that have remained largely unchanged for generations.

The annual Fira del Formatge de la Seu d’Urgell is a key event that celebrates this cheese and other local dairy products. Here, producers and enthusiasts gather to share techniques, taste new batches, and honour their culinary heritage. This fair helps to sustain the community and promote the PDO cheese to a wider audience.

Local Wine or Beverage Pairings

Formatge de la Seu d’Urgell pairs beautifully with light, young white wines from Catalonia. A crisp Blanc de Blancs Cava or a fresh Garnacha Blanca complements its buttery notes without overpowering them. The fine bubbles of a traditional method sparkling wine also help to cleanse the palate between bites.

For those who prefer beer, a local Pilsner or a light Belgian-style ale works wonderfully. The carbonation and mild hop bitterness contrast nicely with the cheese’s richness. A chilled glass of cider from the nearby Girona region also makes for a refreshing and authentic pairing.

Suitable Fruit and Vegetables

Fresh, sweet fruits provide a lovely contrast to the mild saltiness of Formatge de la Seu d’Urgell. Slices of ripe pear or apple are classic accompaniments that enhance its creamy texture. Figs and grapes also work well, offering a burst of juiciness.

For vegetables, try serving it with lightly roasted almonds or walnuts for a crunchy texture. Marcona almonds from Spain are a particularly good match. A side of membrillo (quince paste) is a traditional Catalan pairing that adds a sweet, fragrant element to the cheese board.

Suitable Meat and Fish

Formatge de la Seu d’Urgell is excellent with thinly sliced cured meats. Serve it with fuet or llonganissa, which are traditional Catalan sausages. The mild cheese balances the spiciness and fat of the meats perfectly.

It also melts beautifully, making it a great topping for grilled chicken or fish. Try it grated over a baked trout or folded into an omelette with serrano ham. The cheese adds a rich, creamy layer without dominating the other flavours.

Recipe Ideas

Grate 150 grams of Formatge de la Seu d’Urgell over a simple green salad to instantly elevate it with a rich, nutty flavor and a wonderfully creamy texture. For a warm appetizer, bake small wedges at 180°C for eight minutes until the exterior softens and the center becomes luxuriously molten. Incorporate 200 grams of the crumbled cheese into your favorite savory tart or quiche recipe, where its distinct character will beautifully complement ingredients like sautéed wild mushrooms and caramelized onions.

Create a show-stopping cheese board by pairing a 250-gram wheel of this cheese with slices of sweet quince paste, a handful of Marcona almonds, and a drizzle of local honey. Thinly shave the cheese over a steaming bowl of potato and leek soup just before serving, allowing the residual heat to gently melt the delicate slivers. For a truly indulgent experience, melt 100 grams of the cheese into a risotto during the final minutes of cooking, stirring constantly to achieve a perfectly smooth and decadent sauce.

Formatge de la Seu d’Urgell and Spinach Cannelloni

This baked pasta dish is a comforting classic in Catalan households. The mild, melting quality of Formatge de la Seu d’Urgell makes it an ideal filling. It combines beautifully with wilted spinach and a touch of nutmeg for a rich, satisfying meal.

Serve this cannelloni with a simple tomato sauce and a green salad for a complete dinner. The cheese becomes wonderfully stringy and golden under the grill. It is perfect for a family gathering or a special weekend lunch.

• 12 cannelloni tubes
• 250g fresh spinach, wilted
• 300g grated Formatge de la Seu d’Urgell
• 250g ricotta cheese
• 1 egg, beaten
• Pinch of nutmeg
• 500ml tomato sauce
• 50g grated Parmesan cheese

1. Preheat your oven to 180°C.
2. Mix the wilted spinach, Formatge de la Seu d’Urgell, ricotta, egg, and nutmeg in a bowl.
3. Carefully stuff the cannelloni tubes with the cheese and spinach mixture.
4. Spread a layer of tomato sauce in a baking dish.
5. Arrange the stuffed cannelloni in the dish and cover with the remaining sauce.
6. Sprinkle with Parmesan cheese and bake for 30 minutes until bubbly and golden.

Catalan-style Toasted Cheese Sandwich

This is a simple yet delicious way to enjoy Formatge de la Seu d’Urgell. Known locally as a ‘bikini’, this grilled sandwich is a popular tapas item. The cheese melts perfectly between slices of crusty bread.

For an authentic touch, add a slice of cured ham like serrano or ibérico. The saltiness of the ham contrasts wonderfully with the mild cheese. Serve it hot and crispy, cut into triangles for sharing.

• 8 slices of white sandwich bread
• 200g Formatge de la Seu d’Urgell, thinly sliced
• 4 slices of serrano ham
• Butter, for spreading

1. Butter one side of each slice of bread.
2. Place a slice of cheese and a slice of ham on the unbuttered side of four slices.
3. Top with the remaining slices of bread, buttered side out.
4. Heat a frying pan over medium heat.
5. Cook the sandwiches for 2-3 minutes on each side until golden brown and the cheese has melted.
6. Slice diagonally and serve immediately.

Similar Cheeses and Local Alternatives

If you enjoy Formatge de la Seu d’Urgell, you might also appreciate other semi-hard cow’s milk cheeses from the Pyrenees. Alt Urgell and Cerdanya cheeses share a similar mild, buttery profile and are often produced in the same region. Another excellent local alternative is Mató, a fresh, unsalted cheese often served with honey or fruit.

From further afield, a young Mahón from Menorca or a mild Idiazábal from the Basque Country could provide a comparable tasting experience. These cheeses also benefit from PDO protection and showcase the distinct terroir of their respective regions. For a slightly stronger flavour, a medium-aged Garrotxa offers a similar texture with a more pronounced, earthy character.