Travesset Cheese from Andorra – A Unique Taste

Travesset is a rare and artisanal cheese from the high Pyrenees of Andorra. This semi-hard cheese is crafted from raw cow’s milk and reflects the rugged mountain terrain. Its deep, nutty flavour and firm texture make it a unique treasure for cheese connoisseurs.

Cheese Varieties: Travesset

Travesset is typically produced in two main varieties. The younger version is aged for about two months and has a milder, creamier taste. The more traditional variety is aged for over four months, developing a sharper, more complex flavour profile.

Some producers also create small batches with added herbs or spices. These experimental versions remain rare and are mostly found in local Andorran markets. The classic Travesset, however, remains the most sought-after variety by purists.

History: Travesset

Travesset cheese has deep roots in Andorra’s pastoral history. It originated in isolated mountain farms where preserving milk was essential for survival. Local shepherds developed the recipe to make use of surplus milk during the summer months.

The cheese was traditionally made by families in the Ordino and La Massana parishes. Its production declined in the mid-20th century but has seen a revival thanks to artisanal cheese makers. Today, it represents a cherished part of Andorra’s culinary heritage.

Distinctive Features: Travesset

Travesset has a natural, rustic rind that is often slightly grey or beige. Its paste is firm and ivory-coloured with occasional small eyes. The aroma is earthy with hints of grass and cellar.

The flavour is robust and nutty with a pleasant tanginess. It leaves a long, savoury finish on the palate. The texture is compact yet slightly crumbly when properly aged.

Production Process: Travesset

Travesset production begins with raw cow’s milk from local breeds. The milk is gently warmed and coagulated using natural animal rennet. Curds are cut into small grains and stirred slowly.

The curds are then pressed into moulds to form characteristic small wheels. These wheels are brined for several hours to develop the rind. Finally, the cheese is aged in cool, humid cellars for a minimum of two months.

Traditions

Travesset is traditionally made during the summer grazing season. This practice ensures the milk comes from cows feeding on alpine pastures. Many producers still use wooden moulds and tools passed down through generations.

The cheese is often celebrated during local festivals in Andorra. It is commonly served as part of a traditional farmer’s breakfast. Some families maintain the custom of gifting Travesset during special occasions.

Local Wine or Beverage Pairings

Travesset pairs excellently with robust red wines from nearby Catalonia. A young Grenache from the Costers del Segre region complements its nutty notes. For a local touch, try it with a glass of Andorran craft beer.

Traditionalists often enjoy Travesset with a glass of strong black tea. This combination highlights the cheese’s savoury characteristics. For a non-alcoholic option, mineral water from Andorran springs works perfectly.

Suitable Fruit and Vegetables

Fresh apples and pears provide a sweet contrast to Travesset’s saltiness. Walnuts and hazelnuts enhance its inherent nutty flavour. Figs and dried apricots also make excellent accompaniments.

Roasted root vegetables like carrots and parsnips pair well with melted Travesset. Green apples offer a crisp, acidic balance to its richness. Sun-dried tomatoes add a tangy note that complements the cheese.

Suitable Meat and Fish

Travesset works wonderfully with cured mountain hams from the region. It also pairs well with grilled lamb chops seasoned with rosemary. Thinly sliced beef carpaccio provides a delicate contrast.

Smoked trout brings out the earthy notes in aged Travesset. Duck breast with a cherry reduction complements the cheese’s complexity. For a simple pairing, try it with quality serrano ham.

Recipe Ideas

Travesset, a rare gem from Andorra’s high Pyrenees, showcases the region’s raw sheep’s milk, aged for a minimum of 30 days. This small, disc-shaped cheese, typically weighing 1-1.5 kg, develops a natural, rustic rind that encases a semi-soft to firm, ivory-colored paste. Its complex flavor profile, marked by herbaceous and lactic notes, shines when served at a cool 12-14°C, allowing its full aroma to develop outside the refrigerator.

Pair slices of Travesset with crusty bread, local cured meats like bull, and a drizzle of mountain honey for a traditional Andorran experience. Its balanced saltiness and slight acidity also complement dry white wines from Catalonia or nutty amber ales. While it does not hold a PDO or PGI status, its artisanal production methods and unique terroir-driven character make it a sought-after culinary treasure.

Travesset and Potato Gratin

This gratin showcases Travesset’s melting qualities and robust flavour. It makes an excellent side dish for roasted meats or a vegetarian main course. The cheese forms a golden, flavourful crust on top of creamy potatoes.

Use waxy potatoes that hold their shape during baking. The dish originates from mountain cuisine where both potatoes and cheese were staples. Serve it hot from the oven for the best texture and aroma.

• 500 g waxy potatoes, thinly sliced
• 200 g Travesset cheese, grated
• 2 cloves garlic, minced
• 300 ml cream
• 100 ml whole milk
• Fresh thyme, salt, and pepper

1. Preheat oven to 180°C.
2. Layer potato slices in a buttered baking dish.
3. Mix cream, milk, garlic, and seasoning.
4. Pour over potatoes and sprinkle with cheese.
5. Bake for 45 minutes until golden and tender.
6. Rest for 10 minutes before serving.

Travesset Stuffed Chicken Breast

This recipe elevates simple chicken breast with the flavour of Travesset. The cheese melts into a rich filling that keeps the meat moist. It is a popular dish in Andorran homes during family gatherings.

Use a sharp knife to create a pocket in each chicken breast. Fresh herbs from the Pyrenees enhance the cheese’s earthy notes. Serve with a simple green salad and crusty bread.

• 4 chicken breasts
• 150 g Travesset, diced
• 50 g spinach, chopped
• 2 tbsp pine nuts
• 1 tbsp olive oil
• Salt, pepper, and fresh rosemary

1. Preheat oven to 190°C.
2. Mix cheese, spinach, and pine nuts.
3. Stuff mixture into chicken pockets.
4. Sear chicken in oil until golden.
5. Transfer to oven and bake for 20 minutes.
6. Rest for 5 minutes before slicing.

Similar Cheeses and Local Alternatives

While Travesset is unique to Andorra, its firm texture and nutty flavor profile invite comparisons to aged Spanish cheeses like Manchego, which uses sheep’s milk and is aged for a similar 3-6 month period but holds a PDO status. For a local alternative, seek out cheeses from neighboring Catalan regions, such as the smaller-format Garrotxa, a pasteurized goat’s milk cheese with a distinctive natural grey mold rind and a milder, creamier paste. Serve these cheeses at 18-21°C to appreciate their full aroma, and pair them with crusty bread, quince paste (membrillo), and a robust red wine from the Priorat region.

If you enjoy Travesset, you might appreciate Alt Urgell cheese from nearby Catalonia. This cheese shares a similar semi-hard texture and nutty flavour profile. It is also made from cow’s milk and aged for two to three months. Another excellent alternative is Serrat Gros from the Pyrenees, known for its intense aroma and firm paste. Both cheeses reflect the terroir of the mountain region and make good substitutes when Travesset is unavailable. For a slightly different experience, try Tupí, a fermented cheese from the area that offers a stronger, more spreadable consistency. These cheeses all represent the rich dairy traditions of the Pyrenees.