The Mantequilla de l'Alt Urgell y la Cerdanya PDO is a butter produced with cow's milk from Frisona species mainly.
Production Method
The phases in butter making are skimming, sterilisation at 120°C for 20 minutes, cooling to 22°C, and the pasteurization of the cream thus obtained and, lastly, churning. The aging phase begins by cooling the pasteurised cream to 22°C and maintaining it at this temperature for 20 hours. Then the incubated cream, in proportions of 2 to 3% fermented skimmed milk to 100 l of cream, is kept at a temperature of 16 to 18°C for 48 hours when it will be perfectly aged. The churning process separates the cream into little grains of butter and buttermilk. This is drained and the grains are rinsed and pressed and kneaded together into blocks of butter.
Appearance and Flavour
Mantequilla de l'Alt Urgell y la Cerdanya PDO butter is very spreadable, has a solid and homogenous consistency, is smooth to the palate and melts easily. The colour is a bright, uniform yellow and the taste is slightly acid with hints of sweet hazelnut.
Production Area
The production area of Mantequilla de l'Alt Urgell y la Cerdanya PDO butter is located in north-eastern Spain in the Pyrenees municipalities of Alt Urgell and Cerdanya, in the Autonomous Community of Catalonia.
History
The production of butter in the production area of Mantequilla de l'Alt Urgell y la Cerdanya PDO grew out of economic need. Until the 20th century in fact, wine was produced in this area of Spain, but after a period when the vines were severely affected by a series of diseases, the local population turned to cattle and the production of butter.
Gastronomy
The Mantequilla de l'Alt Urgell y la Cerdanya PDO is a very delicate food product, susceptible to heat and subject to oxidation. It is, therefore, recommended to keep the product refrigerated in its original packaging. If frozen it can be maintained intact for two months. It is highly digestible but has elevated fat content so it is very high in calories and should be consumed in moderation. For easier use it should be left to soften at room temperature before eating. The product is very versatile and is used in numerous culinary preparations and in pastry making, even if it is mainly spread on bread for breakfast. It is not particularly suitable for cooking as when heated to high temperatures it looses a lot of its organoleptic characteristics. Mantequilla de l'Alt Urgell y la Cerdanya PDO butter is ideal on pasta, in meat dishes and it can also be melted and mixed with herbs or other ingredients.
Marketing
The product is sold as Mantequilla de l'Alt Urgell y la Cerdanya PDO. Its wrapping protects it from the light, from oxidation and from absorbing odours, which would alter its organoleptic characteristics.
Distinctive Features
The incomparable taste of Mantequilla de l'Alt Urgell y la Cerdanya PDO butter derives principally from the cattle feed which is 70% forage from unpolluted areas and 30% cereals such as barley, maize and wheat which is grown in this area.
