Cheese tasting

 

 

Cheese

tasting

 

This are the cheeses that each exhibitor has prepared for you to taste with our ticket of six tastings (click for more info).

LÀCTICS CASA PORTELLA

CASA PORTELLA CURAT DEGUSTACIO
Cheese name:

CASA PORTELLA CURAT

LOGO-CasaPortella transp 1x1 grisSalty points at every moment, and at the last moment we taste the cheese acidity that does not make us salivate too much. The flavours depend on the localization of the cheese in the tasting, nearby the rind appears an animal taste, and immediately a soft ammoniacal flavour. To measure we bring closer to the center of the piece, capri smell is persistent, but softer. We find goat lactic scents, and ammoniacale in low intensity. It has a really soft spicy point. High persistence, 5 to 10 minutes.

FORMATGERIA DEL MIRACLE

FORMATGERIA DEL MIRACLE
Cheese name:

LA GÀRGOLA

logo-el-miracle-transp-1x1La gàrgola is a sheep raw milk cheese that maintains intact his features. Made of lactic coagulation with a 3 week maduration, is a cheese with balsamic and forest scents. The density and the oiliness from its adhesive texture at the palate, make the intensity of its flavour. Cilindric form of 300gr. Elegant cheese that invites you to repeat. You can taste it plainly or accompanied by a red young wine and a not much sweet jelly, like the courgette and lemon jelly.

MURGÓ FORMATGES

Degustacio-Murgo-LEGITIM
Cheese name:

LEGITIM

LOGO-Murgo transparent 1x1Legitim is a cow raw milk cheese, enzymatic curdle and weak paste, natural brushed rind. 3 to 5 month maturation.

FORMATGES BAUMA

Degutacio-Bauma-SOMNI
Cheese name:

SOMNI DE BAUMA

LOGO-Bauma-1x1-gris-transpBlue cheese made of Buffalo pasteurized milk from our own herd, located in Osona. Is a extremely creaminess cheese and a long tour in the mouth. The characteristic blue cheese taste is mixed with butter flavours. We give it a minimum maturation from 2 months, and it arrives at its optimus point between 2 or 3 months, when it gains a lot of intensity in the taste.

LÀCTICS UBACH

degustacio-UBACH SERRAT
Cheese name:

EL SERRAT D’OVELLA

LOGO-Ubach-1x1-gris-transpThe Serrat d’Ovella is a cheese of 6 months of maduration, me very little salt that predominates the flavour at milk of sheep. Very good flavour me mouth. Can combine with jam and a good wine.
At Ubach we seek the best milk of cow, goat and sheep to take, anywhere of Catalonia, some yoghourts, flams, creams, cakes, curds or cheeses of pistons!.

FORMATGES SANT GIL D’ALBIÓ

FORMATGES SANT GIL D’ALBIÓ
Cheese name:

EL GRAN PEP

LOGO-Sant Gil transp 1x1 grisGrand reserve cheese, 8 to 10kg pieces. Prepared with goat pasteurized milk. Its long maturation, nearby a year, provides it a pronounced flavour, sweet and equilibrated, with a soft acidity in it. Seductive in the palate with a fruity taste and toasted notes. It is delicious with wild flowers honey, nuts, chocolate or fruit. Cutted in a fruit salad. Essential in a cheese table. We suggest red wine with body and not much astringent.

PERALADA MAS MERCÉ

Degustacio-PERALADA-MAS-MERCE
Cheese name:

EL SET DE MAS MERCÈ

LOGO-MasMarce-1x1-gris-transpThe “Set de Mas Mercè” is an ecological cheese created from raw fresh milk recently milked. We immediately put it to curdle with thistle. We cut it carefully and we mold for the posterior progressive pressing. It matures between 3 or 4 months over pine wood. After a 12h brine, we air it to create a good rind. The presentation is in 300 pieces or in pieces of 3kg. Optimum consumption in: 3 months.

FORMATGES MUNTANYOLA

MUNTANYOLA
Cheese name:

IAIO

LOGO-Muntanyola-1x1-gris-transpElaborated from goat milk, is a complex cheese, of long maturation (12 months approx). Natural brushed rind that give it personality and rusticity. Granular texture, very enjoyable in the mouth. Soft spicy and hazel taste, typical from the goat milk.
“A scrap of Pla de Bages, some drops of wisdom and a little illusion”

FORMATGES SERRA DEL TORMO

degustacio-serra-del-tormo
Cheese name:

SERRA DEL TORMO SEMI MADURAT

serra_del_tormoElaborated exclusively with thermalized sheep milk from own ovine ranching.
At Serra del Tormo we think that making cheese is much more than a job: it is a vocation. That is why we have recovered the best cheese making tradition to shape each one of our pieces. The love for the well done work is the secret of our cheeses, where earth and effort fuse to create an exceptional flavour.

FORMATGERIA MAS ROVIRA

MAS ROVIRÀ
Cheese name:

TENDRE DE CABRA

logo-mas-rovira-1x1-transparent-grisTender goat cheese with proven herbs, it is a goat cheese made of pasteurized milk. Dense paste with soft texture and flexible. Fresh taste with proven herbs.

TROS DE SORT

Tros-de-sort-serrat-degustacio
Cheese name:

SERRAT DEL TRIADÓ

logo-tros-de-sort-1x1-tranparent-grisCheese made of full-cream and raw cow milk, from pressed paste and flowered rind of grey natural fungus. Compact texture and cut, with a potent and evoluted taste really characteristic. It has an enjoyable long post-flavour, which blows up to mushrooms and moss. 3 months maturation and 2 sizes: little (700 gr approx), and big (2,2kg approx). 9 months comercial life.

FORMATGES RIUDAVETS

Jove_cabra_RIUDAVETS-etiqueta-1024x576
Cheese name:

COLLSACABRA

LOGO-Ruidavets transp 1x1 gris“Collsacabra” is a raw goat milk cheese, with natural flowered rind and a maturation between 2 or 3 months. Soft, fresh and lactic taste.

FORMATGES CAMPS

lligat_cabra-formatges-camps
Cheese name:

EL LLIGAT DE CABRA

LOGO-Camps-1x1-gris-transpIt is a totally handmade cheese matured with raw goat milk. Enzymatic coagulation cheese.
It has form like a catalan peasant farmer bread, due to its molding process, in a cotton rag, like in the past. The rind is cleaned and covered with yellow-orange yeast. Clear, soft and complex taste, given by the raw milk and the aromatic yeast.

FORMATGERIA DE CLUA

FORMATGERIA DE CLUA
Cheese name:

SUAU DE CLUA

LOGO-Clua transp 1x1 grisMatured cheese, made of raw goat milk. Enzymatic curdled, semi-hard paste, creamy, and soft flavour.

LA FRASERA

degustacio-frasera-RODO-DE-CENDRA
Cheese name:

RODÓ DE CENDRA

LOGO-La Frasera transp 1x1Short maturation lactic curdled from goat pasteurized milk, with flowered rind and white cut. Soft and creamy texture that penetrates hardly in the palate. Acid smell and fresh aroma. Very enjoyable.
At Formatgeria LaFrasera elaborate handmade cheeses with milk of goat at the traditional style, recovering the flavour, texture and aroma of the cheeses of always. Our dedication and fondness permits us obtain some natural products, good and of quality.

MOLÍ DE GER

degustacio-puigpedros-moli-de-ger
Cheese name:

PUIGPEDRÓS

LOGO-Moli de ger trasnp 1x1 grisCleaned rind. Cheese made of young-cow milk from our own cows. Orange exterion colour and intense smell due to brevibacterium linnens. Inside it is harmonycal, creamy and it seems like butter. Minimum matutation 2 months.
Being milk producers, we are became transformers of milk directly at our own exploitation being able to control at first hand the quality of the raw milk, at an environment and an optimal climate for the development of the cheese making activity.

CAL QUITÈRIA – FORMATGES DE PONENT

Degustacio-cal-quiteria
Cheese name:

FORMATGE DE CABRA PEBRE NEGRE

logo-cal-quiteria-1x1-transparent-grisThis cheese has the rind covered of black pepper, fact that brings own personality to the product, peculiarity in the form, and an intense and defined smell. The cut has a pure white and compact colour, caracterised for the accumulation of pepper particules that combinated with the creamy and uniform texture, cause an aromatic, tasty, a little bit spicy and it gives to the palate an intense post-flavour.

FORMATGES MONTLLOBE

FORMATGES  MONTLLOBE
Cheese name:

TABOLLET-FORMATGE DE CABRA

Logo-Tabollet-1x1-gris-transp Is a cilindric cheese with rounded sides, close to 8cm diameter and 4cm thickness. Its weight is about 150gr after 2 weeks of maturation. The rind is thin and it has a cream colour with blue and white marks.
Smooth, creamy and melting paste when you cut it. It gets compact when it gets more maturation. When it has a shorter maturation time it is characterised for a soft goat taste, and dry herbs, honey and hazel scents.
Soft paste fabrication, made with raw goat milk, just a bit curdled, molded with ladle, dripped without compressing, and hand salty.

FORMATGERIA ROURA SOLER

degustacio-ROURA-SOLER
Cheese name:

EUGA

LOGO-Roura transp 1x1 grisIt is a pasteurized cheese with enzymatic curdled and flowered rind, which provides scents and hints of undergrowth, mushrooms, moss and nuts. Maturation of 2 months. Mild taste and slightly sweetened finish with a lactic texture.

FORMATGES VECIANA

veciana-TOU DE CADELL-CASTELL DE SEGUR
Cheese name:

TOU DE CADELL / CASTELL DE SEGUR:

LOGO-Veciana transp 1x1 grisTOU DE CADELL: is a raw goat’s milk cheese, made with milk from our own goats. It has a soft paste from lactic curdled and 10 to 15 maturation days.

CASTELL DE SEGUR: Is a raw goat’s milk cheese, made with milk from our own goats. Hard paste cheese with a minimum maturation of 2 months.

MAS CLAPEROL

Degustacio-MAS-CLAPEROL
Cheese name:

CORONAT

LOGO-Claperol transp 1x1 grisA cow brie cheese that we took out recently, we give all its benefits to the @joemcorono association.

MATÓ D’U

mato-d-hu-degustacio
Cheese name:

RECUIT – TENDRAL – MATÓ – DIVI – NIVI

LOGO-MatodU-1x1-gris-transpUnique pasteurized goat milk cheese. It is characterised for its softness and its texture, reminiscent of french brie. Made with pasteurized goat milk, salt, lactic ferments, sodium chloride, and curdle. Perfect for eating it with toast and to spread. It is also suitable to eat with fresh fruits and nuts.

FORMATGES MONTBRÚ

41DEAAE8-4A1B-493D-9FAB-F56E4C101D31
Cheese name:

CURAT OVELLA LLET CRUA

FB01DC5A-549E-4A32-935C-BA6D152DDE70 Cheese of sheep of raw milk, with a maduration of more of 12 months find us with an intense cheese, powerful without strong being, durable at mouth, find the sour and spicy notes of the raw milk and a wooden and dry fruits taste, a cheese that combines to perfection with a red wine with wood and a good reservation.