Brull Cheese from Andorra: A Taste of the Pyrenees

Brull is a rare and artisanal cheese from the high valleys of Andorra. This semi-hard cheese is crafted from a blend of cow’s and sheep’s milk, reflecting the pastoral traditions of the Pyrenees. Its robust, nutty flavor and firm yet creamy texture make it a treasured find for gourmets seeking unique mountain cheeses.

Distinctive Features

Brull cheese typically forms a medium-sized wheel weighing between 1.5 to 2.5 kilograms. Its natural rind develops a rustic, beige to light brown colour during aging. The interior paste displays a pale yellow hue with a firm and slightly crumbly consistency.

The texture is smooth yet granular, offering a satisfying resistance when cut. Its moisture content is moderate, contributing to a pleasant melt-in-the-mouth quality. The aroma is distinctly earthy with hints of alpine herbs and fresh milk.

Cheese Varieties

Traditional Brull is made with raw milk and aged for a minimum of two months. Some producers offer a younger version, aged only three to four weeks, which is milder and creamier. This fresh Brull has a softer texture and a less pronounced flavour profile.

Another variety incorporates a light smoking process using local woods like beech or cherry. This smoked Brull acquires a golden-brown rind and a subtle, smoky aroma that complements its inherent nuttiness. These variations remain small-batch productions, true to their artisanal roots.

History and Traditions

Brull cheese originates from the high mountain farms of Andorra, a small principality nestled in the Pyrenees. For centuries, local shepherds produced this cheese as a way to preserve surplus milk during the summer months. The cheese became a vital source of nutrition through the long, harsh winters.

Andorra is also famous for its cured meats, like bringuera, and its honey production. The tradition of making Brull is often a family affair, with knowledge passed down through generations. It is a staple during local festivals and is celebrated as a symbol of Andorran pastoral life.

Production Process

Producers heat a blend of raw cow’s and sheep’s milk to approximately 32°C. They add traditional animal rennet to coagulate the milk, a process taking about forty minutes. The resulting curd is then cut into small, rice-sized grains.

The curds are stirred gently and heated slightly more to expel whey. They are then pressed into moulds and salted, either by brining or dry-salting. The wheels are aged in cool, humid cellars for a period ranging from one to four months.

Wine or Beverage Pairings

A robust red wine from Catalonia, such as a Priorat, stands up well to Brull’s nutty intensity. The wine’s dark fruit notes and minerality create a harmonious balance. Local Andorran beers, particularly amber ales, also complement the cheese’s richness.

For a non-alcoholic option, a crisp apple cider highlights Brull’s creamy texture. The slight sweetness and acidity of the cider cut through the cheese’s fat content. A dry Spanish sherry, like Amontillado, offers another excellent pairing with its nutty undertones.

Suitable Fruit and Vegetables

Fresh pears and apples are classic partners for Brull cheese. Their juicy sweetness and slight acidity contrast beautifully with its salty, savoury notes. Walnuts and hazelnuts add a crunchy texture and enhance the cheese’s inherent nuttiness.

Roasted bell peppers and grilled courgette offer a smoky, vegetable counterpoint. A fig jam or quince paste provides a sweet and tangy element that elevates the cheese. Simple green salads with a sharp vinaigrette can cleanse the palate between bites.

Suitable Meat and Fish dishes

Brull cheese melts superbly, making it ideal for grating over hearty meat dishes. It enhances the flavour of slow-cooked lamb stews or beef braises from the Pyrenean region. Shaved Brull also works well in salads topped with grilled chicken or duck breast.

For fish, it pairs wonderfully with grilled trout, a local Andorran favourite. The cheese can be incorporated into a sauce for a baked white fish like hake. Its robust character can stand up to the strong flavours of salted cod dishes.

Presentation

Remove Brull cheese from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18-20°C, where its flavours and aromas fully express themselves. Serve it on a wooden board or a slate plate to showcase its rustic appearance.

Arrange the cheese in large chunks or thick slices to appreciate its texture. Provide a cheese knife with a strong blade for easy cutting. For eating, offer individual cheese knives or forks to allow guests to serve themselves comfortably.

Recipe Ideas

Brull and Potato Truita

This recipe puts a cheesy twist on the classic Catalan potato omelette. The nutty flavour of Brull adds a deep, savoury dimension to the simple ingredients. It makes for a substantial lunch or a perfect tapas dish to share with friends.

Using a non-stick pan is crucial for achieving the perfect golden-brown crust. Serve the truita warm or at room temperature with a side salad. This dish celebrates the humble potato and the magnificent Brull cheese in perfect harmony.

• 500g waxy potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 150g Brull cheese, grated
• 3 tablespoons olive oil
• Salt and black pepper to taste

1. Heat the olive oil in a 25cm non-stick frying pan over medium heat.
2. Add the potato and onion slices and cook gently for 20-25 minutes, until soft but not coloured. Season with salt and pepper.
3. In a large bowl, beat the eggs and stir in the grated Brull cheese.
4. Add the cooked potato and onion mixture to the egg bowl and mix well.
5. Pour the mixture back into the pan and cook on low heat for about 10 minutes, until the base is set.
6. Place a large plate over the pan and carefully flip the omelette onto it. Slide it back into the pan to cook the other side for another 5-7 minutes.
7. Slide onto a serving plate and let rest for a few minutes before slicing.

Pyrenean Brull Cheese Soup

This rich and comforting soup is a staple in Andorran mountain households. It utilises Brull cheese’s excellent melting qualities to create a velvety, flavourful base. It is the perfect dish to warm up with after a day in the cold mountain air.

The soup is often served with chunks of crusty bread for dipping. A garnish of crispy fried onions or crumbled bacon adds a welcome textural contrast. This recipe is a true celebration of the cheese’s robust character.

• 1 litre chicken or vegetable stock
• 200g Brull cheese, grated
• 1 large leek, white and light green parts only, finely chopped
• 2 cloves garlic, minced
• 200ml double cream
• 2 tablespoons butter
• 2 tablespoons plain flour
• Salt, white pepper, and a pinch of nutmeg
• Chopped chives for garnish

1. Melt the butter in a large pot over medium heat. Add the leek and garlic and sauté until soft, about 5 minutes.
2. Stir in the flour and cook for 1 minute to form a roux.
3. Gradually whisk in the stock until smooth. Bring to a simmer and cook for 10 minutes.
4. Reduce the heat to low and gradually add the grated Brull cheese, stirring constantly until melted and smooth.
5. Stir in the double cream and season with salt, white pepper, and nutmeg. Heat through but do not boil.
6. Ladle into bowls and garnish with chopped chives. Serve immediately with crusty bread.

Questions and answers

Similar Cheeses and Alternatives

Brull shares many characteristics with other Pyrenean cheeses like Spain’s Roncal or France’s Ossau-Iraty. These cheeses are also made from sheep’s milk or mixed milk and possess a firm texture and nutty, complex flavours. They are all products of a similar pastoral tradition and mountainous terrain.

For a closer alternative, seek out Alt Urgell cheese from Catalonia, which has a comparable mild yet distinct profile. If Brull is unavailable, a good quality young Manchego can provide a similar firm texture and nutty taste, though it is made solely from sheep’s milk. These alternatives allow cheese lovers to experience a flavour profile reminiscent of the Andorran mountains.