Recuit de Cabra – Andorra’s Fresh Cheese
Discover Recuit, a traditional Andorran cheese. Enjoy its unique flavor and creamy texture, perfect for any cheese lover’s palate.
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Pyrenees Pastoral Cheese
Definition and Scope
Pyrenees Pastoral Cheese refers to traditional cheeses crafted in the Pyrenees mountain region, primarily from sheep’s milk. These cheeses are defined by their artisanal production methods and adherence to historical practices. They often hold protected designation of origin status, ensuring regional authenticity.
The scope encompasses various styles like Tomme des Pyrénées and Ossau-Iraty, which share mountainous terroir influences. These cheeses are typically firm or semi-firm with natural rinds. Their production remains closely tied to seasonal transhumance practices in high-altitude pastures.
Production Methods
Production begins with raw sheep’s milk from local breeds like Manech and Basco-Béarnaise. The milk is gently heated and coagulated using traditional animal rennet. Curds are hand-ladled into molds, preserving delicate texture structures.
Aging occurs in natural cellars or caves for three to twelve months. Cheeses are regularly turned and brushed during maturation. This careful handling develops complex flavors while maintaining moisture balance throughout the wheel.
Sensory Profile
The aroma presents earthy notes of cellar and toasted nuts with subtle lanolin hints. Texture ranges from supple to firm with occasional tiny eyes. The paste color varies from ivory to pale yellow depending on season.
Flavor profiles feature balanced saltiness, caramelized butter, and herbaceous mountain pasture notes. Some varieties develop slight piquancy with extended aging. The finish remains clean with lingering savory qualities.
Culinary Applications
These cheeses excel on cheese boards paired with dark bread and cherry jam. They melt beautifully in traditional dishes like garbure stew and potato gratins. Their robust structure makes them ideal for cooking applications.
Recommended beverage pairings include Irouléguy red wines and cider from Béarn. The cheeses complement dried meats and walnuts in mountain-style platters. They maintain integrity when baked or grilled.
Regional Examples
Ossau-Iraty AOP represents the most famous example from the French western Pyrenees. This cheese must use milk from specific valleys between Béarn and Basque Country. Its production follows strict AOP guidelines.
Spanish Pyrenees varieties include Roncal from Navarra and Alt Urgell from Catalonia. These share similar pastoral production methods but exhibit distinct local character. Each reflects unique microclimates and grazing traditions.