Formatge de l’Alt Urgell Cheese from Andorra

Formatge de l’Alt Urgell is a semi-hard cow’s milk cheese from the Catalan Pyrenees. It holds Protected Designation of Origin (PDO) status, ensuring its traditional production methods. This cheese offers a mild, buttery flavor with a smooth, supple texture, making it a versatile choice for any cheese board.

Cheese Varieties: Formatge de l’Alt Urgell

Formatge de l’Alt Urgell is produced in one primary style. It is a pressed, uncooked cheese made exclusively from cow’s milk. The cheese typically ages for a minimum of 45 days, though some versions age longer for a more pronounced flavor.

Its fat content in dry matter is around 45 percent, classifying it as a semi-fat cheese. The rind is thin, smooth, and pale yellow to light brown in color. The interior paste is ivory-colored, firm, and may contain a few small, irregular eyes.

History: Formatge de l’Alt Urgell

Formatge de l’Alt Urgell has deep roots in the dairy farming traditions of the Pyrenees. Local farmers have produced this cheese for centuries using milk from their own herds. It represents an important part of the cultural and culinary heritage of Alt Urgell and La Cerdanya.

The cheese received its PDO status in 1996, recognizing and protecting its unique characteristics. This designation helps maintain traditional methods and supports local producers. It ensures that only cheese made in the designated area following strict rules can bear the name.

Distinctive Features: Formatge de l’Alt Urgell

Formatge de l’Alt Urgell is known for its mild, slightly sweet, and buttery taste. It has a smooth, elastic texture that is neither too hard nor too soft. The aroma is clean and milky, with subtle grassy notes from the mountain pastures.

The cheese forms in cylindrical wheels weighing between 1 and 3 kilograms. It has a thin, natural rind that is edible but often removed. Its moisture content and aging process give it a pliable, sliceable consistency ideal for sandwiches or melting.

Production Process: Formatge de l’Alt Urgell

Producers make Formatge de l’Alt Urgell from raw or pasteurized cow’s milk. They heat the milk to about 30°C and add animal rennet for coagulation. The curds are cut into small rice-sized grains and stirred gently.

The curds are then pressed into molds to expel whey and form the characteristic wheel shape. The cheese is salted in brine for several hours to enhance flavor and preservation. Finally, it ages in cellars at controlled humidity and temperature for at least 45 days.

Traditions: Formatge de l’Alt Urgell

Local families often enjoy Formatge de l’Alt Urgell as a part of their daily diet. It is commonly served at room temperature to appreciate its full aroma and flavor. Many households include it in traditional meals, especially during festivals and family gatherings.

Cheese makers in the region often pass down their knowledge through generations. The annual livestock and cheese fairs in the Pyrenees celebrate this heritage. These events feature tastings, competitions, and demonstrations of traditional cheese-making techniques.

Local Wine or Beverage Pairings: Formatge de l’Alt Urgell

Formatge de l’Alt Urgell pairs beautifully with young, fruity red wines from Catalonia. Wines like Costers del Segre or Empordà complement its mild, buttery character. Their light tannins and berry notes enhance the cheese without overpowering it.

Local ciders and light beers also make excellent companions for this cheese. The slight acidity and effervescence cut through its richness. For a non-alcoholic option, try it with apple juice or a mild, herbal tea.

Suitable Fruit and Vegetables

Fresh apples and pears provide a crisp, sweet contrast to Formatge de l’Alt Urgell. Their juiciness and slight acidity balance the cheese’s creamy texture. Walnuts or almonds add a pleasant crunch and nutty flavor.

Tomatoes, either fresh or sun-dried, work well with this cheese in salads or sandwiches. Lightly grilled zucchini or eggplant also complement its mildness. A drizzle of honey over the cheese with fruit creates a delightful sweet and savory combination.

Suitable Meat and Fish

Thinly sliced serrano ham or fuet salami pairs excellently with Formatge de l’Alt Urgell. The saltiness of the cured meats highlights the cheese’s creamy notes. This combination is a classic in Catalan tapas and appetizers.

Grilled chicken or turkey breast can be topped with melted slices of this cheese. Its excellent melting properties make it ideal for sandwiches and burgers. Lightly smoked trout or salmon also provides a nice contrast in flavor and texture.

Recipe Ideas

Formatge de l’Alt Urgell is a versatile table cheese. For optimal flavor, serve it at room temperature (18-20°C) to appreciate its creamy yet firm texture and buttery, slightly acidic notes. Its natural, thin, yellow rind is edible and adds a subtle earthy complexity. This PDO cheese, made exclusively from pasteurized cow’s milk, is perfect for a cheese board alongside Marcona almonds and quince paste.

This cheese melts beautifully, making it an excellent choice for a traditional Catalan-style grilled cheese sandwich. Its aging period of a minimum of 45 days gives it enough structure to grate over pasta or risotto. Pair a glass of full-bodied Garnacha from the region with a 1.5 kg wheel for a true taste of the Pyrenees. The cheese’s mild yet distinct flavor also complements cured sausages and crusty bread.

Alt Urgell Cheese and Potato Bake

This comforting dish highlights the melting qualities of Formatge de l’Alt Urgell. It is a popular family meal in the region, especially during colder months. The cheese creates a creamy, golden crust that is both visually appealing and delicious.

You can prepare this bake with simple, readily available ingredients. It serves as a perfect side dish for roasted meats or a vegetarian main course. The recipe is flexible, allowing for the addition of herbs or other vegetables like leeks.

• 500 g potatoes, thinly sliced
• 200 g Formatge de l’Alt Urgell, grated
• 200 ml cream
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Butter for greasing

1. Preheat the oven to 180°C. Grease a baking dish with butter.
2. Layer the sliced potatoes in the dish, seasoning each layer with salt, pepper, onion, and garlic.
3. Pour the cream evenly over the potatoes.
4. Top with the grated Formatge de l’Alt Urgell.
5. Bake for 45-50 minutes until the potatoes are tender and the top is golden brown.
6. Let it rest for 5 minutes before serving.

Catalan Style Cheese and Tomato Toast

This is a quick and classic Catalan snack or light lunch. It showcases the cheese’s flavor alongside ripe tomatoes and good olive oil. It is reminiscent of the traditional “pa amb tomàquet” but with a cheesy twist.

Using high-quality, crusty bread is essential for the best texture. The recipe is incredibly simple but relies on excellent ingredients for its success. It is a fantastic way to enjoy Formatge de l’Alt Urgell for a speedy yet satisfying meal.

• 4 slices of rustic bread
• 2 ripe tomatoes, halved
• 150 g Formatge de l’Alt Urgell, sliced
• Extra virgin olive oil
• Salt to taste
• Optional: 1 clove garlic, halved

1. Toast the bread slices until golden and crisp.
2. Rub the toasted bread with the cut side of the garlic clove, if using.
3. Rub the bread vigorously with the cut side of the tomato, squeezing slightly so the pulp soaks in.
4. Drizzle with a generous amount of olive oil and sprinkle with salt.
5. Top each slice with slices of Formatge de l’Alt Urgell.
6. Place under a grill for 2-3 minutes until the cheese is melted and bubbly. Serve immediately.

Similar Cheeses and Local Alternatives

For those seeking similar cheeses, Formatge de l’Alt Urgell’s closest relative is its Catalan neighbor, Alt Urgell i la Cerdanya, which shares the same PDO and a nearly identical production protocol. Other excellent local alternatives include the firm, cow’s milk cheeses from the Pyrenees, such as Spain’s Mahón from Menorca, a pressed cheese with a distinctive orange rind aged for two to eight months, or France’s Ossau-Iraty AOP from the Basque Country, a firm sheep’s milk cheese aged for at least 90 days. These cheeses, like Formatge de l’Alt Urgell, are best served at 16-18°C to release their full, nutty aromas and pair wonderfully with crusty bread, quince paste (membrillo), and a robust red wine from the region.

Formatge de l’Alt Urgell shares similarities with other semi-hard cow’s milk cheeses from the Pyrenees. Its closest relative is perhaps the Spanish Mahón cheese from Menorca, which also has a buttery, slightly salty profile and a pressed, uncooked paste. Another excellent alternative from the region is the French Pyrenees Brebis, made from sheep’s milk, which offers a richer, more robust flavor but a similar supple texture. For those seeking a Catalan option, the Garrotxa cheese provides a distinct contrast with its ash-covered rind and more pronounced, slightly nutty goat’s milk flavor, though it is also a pressed cheese. Local markets in Catalonia and Andorra often feature these cheeses alongside Formatge de l’Alt Urgell, allowing for delightful comparative tastings that highlight the diversity of mountain cheese-making traditions.