Cheese of Alt Urgell is a protected designation of origin cheese from Catalonia, Spain. It is a semi-hard cow’s milk cheese with a distinctive cylindrical shape. This cheese represents a specific regional tradition within the broader taxonomy of Spanish cheeses.
The production is strictly regulated and confined to the comarca of Alt Urgell and surrounding areas. Only milk from Friesian, Brown Alpine, and crossbred cows raised in this zone is permitted. This geographical limitation defines its unique character and legal status.
The cheesemaking begins with pasteurized cow’s milk, to which specific lactic ferments and animal rennet are added. The curd is cut into small rice-sized grains and heated to approximately 37°C. This technique promotes a consistent, semi-hard texture in the final product.
The molded cheeses are then pressed and brined for salting. A crucial maturation phase follows, lasting for a minimum of 45 days. During this aging, the cheeses are regularly turned and brushed to develop their natural rind.
This cheese presents a pale yellow to ivory-colored paste that is firm and slightly elastic. Its aroma is mild and lactic, with subtle buttery and yogurty notes. The rind is thin, consistent, and yellowish in color.
On the palate, the flavor is mild, slightly salty, and buttery with a clean, pleasant aftertaste. The texture is smooth and creamy, melting easily. It lacks the sharp or pungent characteristics found in many longer-aged cheeses.
Due to its mild and versatile flavor, Cheese of Alt Urgell is excellent for table consumption. It is commonly served as part of a cheese board or with bread. Its good melting properties also make it suitable for cooked dishes and sandwiches.
It pairs well with light white wines, young red wines, and crisp ciders from its region. It can also be accompanied by fruits like apples and pears. Its mildness does not overpower other ingredients in culinary preparations.
This PDO cheese is a flagship product of the Alt Urgell region in the Catalan Pyrenees. It is a vital component of the local economy and gastronomic identity. The specific environmental conditions of the area contribute to the quality of the milk used.
While “Formatge de l’Alt Urgell” is the specific PDO, it represents a style of mild, semi-hard mountain cheese. It is distinct from other Catalan cheeses like Garrotxa or Mató. Its production is a testament to the dairy farming traditions of this high-altitude region.
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