Formatge de l’Alt Urgell Cheese from Andorra | A Guide

Formatge de l’Alt Urgell is the only cheese from Andorra with Protected Designation of Origin status. This semi-hard cow’s milk cheese offers a mild yet distinctive flavor. It represents the pastoral traditions of the high Pyrenean valleys.

Cheese Varieties: Formatge de l’Alt Urgell

Formatge de l’Alt Urgell is produced in a single, consistent style. It is always made from pasteurized cow’s milk. The cheese has a firm yet elastic texture.

No official varieties exist under the PDO regulations. The cheese must adhere to strict production methods. This ensures a uniform product across all dairies.

History: Formatge de l’Alt Urgell

Cheesemaking in Alt Urgell dates back many centuries. Local farmers developed techniques to preserve milk. The rugged terrain favored cattle farming over crops.

The PDO status was granted in 2005. This recognition protects the traditional methods. It also promotes the cheese beyond local markets.

Distinctive Features: Formatge de l’Alt Urgell

Formatge de l’Alt Urgell has a pale yellow, smooth paste. Its flavor is mild, buttery, and slightly salty. The aroma is clean and milky with subtle lactic notes.

The rind is thin, smooth, and yellowish in color. The cheese wheels typically weigh between 1 and 3 kilograms. Its fat content is about 45 percent.

Production Process: Formatge de l’Alt Urgell

Producers use pasteurized milk from local cows. The milk is heated and coagulated with animal rennet. The curds are cut into small rice-sized grains.

The curds are then pressed into molds for several hours. The cheeses are brined for salting. They age for a minimum of 45 days in humid cellars.

Traditions: Formatge de l’Alt Urgell

Cheesemaking is a deeply rooted tradition in the Pyrenees. Many families have produced cheese for generations. The knowledge is passed down through hands-on experience.

The annual cheese fairs in the region celebrate this heritage. Local producers showcase their Formatge de l’Alt Urgell. These events strengthen community bonds.

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

This cheese pairs beautifully with light, young white wines. A Catalan wine like Picpoul or Garnacha Blanca works well. The acidity cuts through the cheese’s richness.

Local ciders from the Pyrenees are also excellent matches. Their slight effervescence cleanses the palate. For a non-alcoholic option, try a crisp apple juice.

Suitable Fruit and Vegetables

Fresh apples and pears complement the mild flavor of Formatge de l’Alt Urgell. Their sweetness balances the cheese’s saltiness. Choose firm, ripe fruits for the best texture contrast.

Walnuts and hazelnuts add a pleasant crunch. They enhance the cheese’s buttery notes. Lightly toasted bread with tomato is a classic Catalan accompaniment.

Suitable Meat and Fish

Thin slices of serrano ham pair wonderfully with this cheese. The saltiness of the ham highlights the cheese’s mildness. It is a classic combination in the region.

Smoked trout or salmon also work well. The smoky flavor provides a nice contrast. For a simple meal, serve the cheese with grilled chicken.

Recipe Ideas

Alt Urgell Cheese and Potato Bake

This comforting bake is a staple in Andorran households. It showcases the melting qualities of Formatge de l’Alt Urgell. The cheese becomes wonderfully stringy and golden when baked.

The dish is perfect for a cold evening in the mountains. It uses simple, readily available ingredients. You can prepare it in advance and bake it just before serving.

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

1. Preheat your oven to 180 degrees Celsius.
2. Butter a medium baking dish.
3. Layer the potato slices and onion in the dish.
4. Sprinkle with garlic, salt, and pepper between layers.
5. Pour the cream evenly over the potatoes.
6. Top with the grated cheese.
7. Bake for 45 minutes until golden and bubbly.
8. Let it rest for 5 minutes before serving.

Pyrenean Cheese Salad with Honey Dressing

This fresh salad highlights the cheese’s versatility. The combination of sweet honey and mild cheese is delightful. It makes for a light yet satisfying lunch.

The recipe draws inspiration from mountain herb gardens. You can use any fresh greens you have available. The dressing can be prepared in just a few minutes.

• 150 g mixed salad leaves
• 100 g Formatge de l’Alt Urgell, cubed
• 50 g walnuts, roughly chopped
• 1 apple, thinly sliced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar

1. Wash and dry the salad leaves thoroughly.
2. Arrange the leaves on a large plate or bowl.
3. Scatter the cheese cubes, apple slices, and walnuts on top.
4. In a small jar, combine olive oil, honey, mustard, and vinegar.
5. Shake the jar vigorously until the dressing is emulsified.
6. Drizzle the dressing over the salad just before serving.
7. Toss gently to combine all ingredients.

Similar Cheeses and Local Alternatives

Formatge de l’Alt Urgell shares similarities with other semi-hard Pyrenean cheeses. Its texture is reminiscent of a young Tomme de Savoie, though it is generally milder and less complex. From nearby Catalonia, you might enjoy Formatge de Cerdanya, which offers a slightly sharper, more herbal profile due to its unique microflora. For a cheese with a similar melting quality but a stronger flavor, consider Idiazábal from the Basque Country, which is smoked. Within Andorra itself, there are few other cheeses produced on a scale large enough to be widely available, making Formatge de l’Alt Urgell the undisputed flagship. Its accessibility and gentle character make it an excellent introduction to the cheeses of the region.