Top 8 Catalan Cheeses

Betara is a cheese producer based in the Catalonia region of Spain. The company specializes in artisanal cheeses made from sheep's, goat's, and cow's milk. Betara S.L. has received numerous awards for the quality of its products. The company emphasizes the use of traditional techniques in cheese production.Expand

Formatgeries Montbrú S.A. is a cheese producer based in Moià, Spain, specializing in the production of artisan cheeses from goat, cow, and sheep milk. The company is known for its high-quality products, including the award-winning Moianès cheese, made using traditional Catalan methods. Montbrú also offers a range of other cheeses such as Garrotxa, a semi-hard goat's cheese with a natural rind, and Nevat, a soft cheese made from goat's milk.Expand

Formatges Artesans de Ponent, SL is a cheese producer located in the Lleida province of Spain. The company specializes in the production of artisanal cheeses using traditional methods. Their products often incorporate local flavors and ingredients, showcasing the culinary heritage of the region.Expand

Formatges Camps is a cheese producer based in Spain, specifically in the region of Catalonia. The company specializes in producing artisanal cheeses using traditional methods. They offer a variety of cheeses made from both cow’s and goat’s milk. Formatges Camps is recognized for its commitment to quality and the use of local milk sources.Expand

Formatges Muntanyola, operated by Fundació Ampans, engages in crafting artisanal cheeses in the Osona region, near Barcelona, Spain. Their cheese-making utilizes fully organic milk from cows grazing in the Montseny Natural Park. The foundation focuses on social initiatives, providing employment opportunities to persons with intellectual and developmental disabilities through their cheese production activities.Expand

Formatgeria Cal Music is a cheese producer based in Catalonia, Spain. They specialize in artisanal cheeses made from locally sourced milk. The company produces a variety of cheeses, including traditional Catalan varieties. Their production methods combine both historical techniques and modern technology to maintain quality and flavor.Expand

Tupí is a traditional Catalan cheese made from cow's, goat's, or sheep's milk that is mixed with liqueurs or olive oil. The cheese is fermented in a clay pot (called tupí, hence the name) and has an intense, spicy, tangy, and fruity flavor. It doesn't need to be refrigerated, so it is traditionally consumed straight from the pot. Tupí is often seasoned with garlic, and in order to subdue its powerful flavor, it is sometimes combined with honey, butter, or tomato sauces. It is recommended to serve this spreadable cheese with bread and a glass of strong wine.Expand

Mató is a sweet, unsalted, unfermented, fresh cheese produced in the Spanish region of Catalonia. It is traditionally served as a dessert with honey or jam, known as mel i mató. In Catalonia, the cheese is regularly sold when only a day or two old, when it is turned out of the shallow baskets in which it has been drained. Visually, mató is reminiscent of ricotta, curd cheese, or cottage cheese. In the past, the cheese was made with goat's milk because no one could afford to buy a cow, but today it is made with cow's milk as well. Mató was extremely popular during the Middle Ages, when it was either made plain or flavored with orange flowers.Expand

Produced in the Catalonian provinces of Lleida and Girona, Alt Urgell y la Cerdanya cheese is made from pasteurized, whole cow's milk from the Holstein Friesian cattle breed. It is ripened for at least 45 days, has a semi-soft, creamy texture, and exudes a penetrating grassy to nutty aroma which is complemented by its sweet and buttery flavor. This artisan cheese from the Catalonian Pyrenees is best paired with fruity white wines or the sparkling Cava.Expand

Sarró de Cabra is a traditional cheese produced in Moia near Barcelona. It's made from pasteurized goat's milk and usually ages for 2 months. Sarró de Cabra is typically wrapped in a napkin that gives the cheese a distinctive shape. Underneath its cloth-wrapped rind, the texture is semi-soft and buttery. The aromas are mildly sweet, while the flavors are strong, intense, tangy, and citrusy.Expand

Bauma Carrat is a Spanish cheese hailing from Borreda. The cheese is made from goat's milk and it's usually left to ripen from 15 to 21 days. This aged fresh cheese has a black ash rind, and underneath it the texture is smooth, soft, and creamy. The flavors are goaty - distinct, but not too strong. It's recommended to serve Carrat with ripe tomatoes and the famous Catalan escalivada. Pair it with a glass of fruity white wine such as Alella.Expand

Selva is a traditional cheese produced in Fornells de la Selva, hence the name. The cheese is made from pasteurized cow's milk and it usually ages for one month before consumption. Due to the usage of full-fat cream, the aromas are very pleasant. Underneath its natural rind, the texture is supple, soft, and smooth. The flavors are buttery, salty, and slightly bitter, with hints of yogurt.Expand

Nevat is a Spanish soft-ripened cheese originating from Catalonia. It was created by Josep Cuixart in the village of Vilassar de Dalt. The cheese is made from goat's milk of Murcia and Grenadine goats. Their milk is high in fat and retains the flavors of rosemary, olive, and thyme on which the goats feed. The cheese has a bloomy rind that's imprinted with the shape of a cloth in which the curds have been drained. Larger versions of the cheese are shaped into a peaked mountain, while smaller versions are shaped into small disks. When fully mature, the texture is soft and almost runny, while remaining slightly firm near the center. Younger cheeses have a firmer texture. The flavors are milky, clean, bright, with hints of citrus and sweetness, with a slightly salty finish. The name of the cheese comes from a Catalan word for snow, referring to its rind and shape.Expand