Recuit de Cabra – Andorra’s Fresh Cheese

Recuit is a unique fresh cheese from the Principality of Andorra. It is traditionally made from a blend of cow’s and sheep’s milk. This delicate cheese is known for its mild, slightly acidic flavour and its soft, spreadable texture. It offers a genuine taste of Pyrenean pastoral tradition.

Distinctive Features of Recuit

Recuit boasts a remarkably soft and moist texture. It is not pressed or aged, resulting in a consistency similar to thick yogurt or fresh ricotta. Its colour is a pure, milky white, and it often has a slight, natural whey gloss on its surface.

The flavour profile is gentle and refreshingly lactic. It carries subtle grassy notes from the mountain pasture and a clean, tangy finish. This mildness makes it an incredibly versatile cheese for both sweet and savoury applications.

Nutritional Values, Dietary Notes, and Possible Allergens for Recuit

Recuit is a fresh cheese with high moisture content. It provides a good source of protein and calcium but is generally lower in fat than many aged cheeses. A typical 100-gram serving contains approximately 15 grams of protein and 150 milligrams of calcium.

This cheese contains lactose and is not suitable for individuals with a dairy allergy or severe lactose intolerance. As it is made with animal rennet, it is not vegetarian. Always check the label for specific production details if you have dietary restrictions.

Cheese Varieties

The primary variety of Recuit is the fresh, plain cheese. Some producers may offer versions with added herbs or black pepper for extra flavour. The traditional method and milk blend, however, remain largely consistent across producers.

There is no aged or smoked version of Recuit. Its identity is intrinsically linked to its fresh, perishable nature. The cheese is meant to be consumed shortly after production to enjoy its delicate qualities at their peak.

History and Traditions of Recuit

Recuit has deep roots in the rural farming culture of Andorra. For centuries, shepherds in the Pyrenees made this cheese as a way to preserve milk during the productive summer months. Its name comes from the Catalan word “recuitar,” meaning to reheat or cook again, referring to a key step in its production.

This cheese was traditionally made in small batches for family consumption. It represents a frugal and practical approach to dairy farming. Today, it remains a symbol of Andorran gastronomic heritage and is celebrated in local cuisine.

Production Process of Recuit

The process begins with fresh, raw or pasteurised milk from cows and sheep. The milk is gently warmed in a large vat. Animal rennet is then added to coagulate the milk and form curds.

The curds are carefully cut and then heated a second time, or “recooked.” This step gives the cheese its name and helps to expel more whey. The warm curds are then ladled into perforated moulds to drain, resulting in the final soft texture. No pressing or salting is involved.

Wine or Beverage Pairings

Recuit’s mild acidity pairs beautifully with a crisp, young white wine. A Spanish Albariño or a light Sauvignon Blanc complements its freshness without overpowering it. The wine’s acidity can mirror that of the cheese for a harmonious match.

For a non-alcoholic pairing, try a slightly sweet cider. The fruity notes of the cider contrast nicely with the cheese’s tang. A light lager or pilsner beer also works well, cleansing the palate between bites.

Suitable Fruit and Vegetables

Fresh, ripe fruits are excellent companions for Recuit. Try it with slices of pear, apple, or ripe figs. The natural sweetness of the fruit balances the cheese’s mild acidity perfectly.

For a savoury option, pair it with tomato slices drizzled with olive oil. Roasted bell peppers or a simple green salad also work well. The cheese acts as a creamy, cooling element against more robust vegetable flavours.

Suitable Meat and Fish dishes

Recuit can be used as a topping for grilled chicken or fish. Its creaminess adds moisture and a subtle tang to simple, grilled proteins. Spread it on a burger bun instead of mayonnaise for a delicious twist.

It is also fantastic stirred into pasta with crispy pancetta or Serrano ham. The cheese melts gently into a sauce, coating the pasta and meat. This creates a rich, comforting dish with minimal effort.

Questions and answers

Presentation of Recuit

Present Recuit simply on a beautiful ceramic cheese plate. Its pure white colour looks striking against a dark slate or wooden cheese board. Provide a small cheese knife or spreader to allow guests to serve themselves easily.

For a more elaborate presentation, consider a dedicated cheese tasting set. A cheese gift box featuring Recuit alongside local honey and nuts makes a wonderful present. Always serve it chilled but not ice cold to appreciate its full flavour.

Recipe Ideas

Use Recuit as a filling for fresh crepes or blintzes. Mix it with a little sugar and lemon zest for a sweet version. For a savoury option, blend it with herbs and spinach.

It makes a superb base for a quick and easy dip. Combine it with roasted garlic, fresh herbs, and a pinch of salt. Serve it with crisp vegetable sticks or crusty bread for dipping.

Similar Cheeses and Alternatives to Recuit

Italian Ricotta is the closest equivalent to Recuit. Both are fresh, whey-based cheeses with a mild, slightly sweet flavour. Ricotta is widely available and can be used interchangeably in most recipes.

French Fromage Blanc or Greek Mizithra are also good alternatives. They share a similar fresh, tangy, and spreadable quality. While each has its own distinct character, they can all provide a comparable texture and mild acidity in dishes.