Description
The Queso de l'Alt Urgell y la Cerdanya PDO is a cheese made from whole, pasteurised cow's milk from Frisona breed.
Production Area
Queso de l'Alt Urgell y la Cerdanya PDO is produced in some municipal areas in the territory of Alt Urgell and of Cerdanya, in the provinces of Lérida and Girona, in the Autonomous Community of Catalonia.
Production Method
The milk is homogenised, pasteurised and curdled for about 30 minutes at a temperature of 30-33°C. The paste is then cut, drained of whey, shaped and pressed. It is then salted in brine, dripped and dried. In the final phase it is left to ripen for about 45 days in an underground location at a temperature between 11 and 14°C.
Appearance and Flavour
Queso de l'Alt Urgell y la Cerdanya PDO has a cylindrical shape with a soft and creamy consistency; the taste is delicate, sweet but intense. The rind is slightly moist and of a light brown colour, while the inside is a creamy, ivory colour with irregular holes due to the mechanical process used.
History
Initially used for grape growing, the production area of Queso de l'Alt Urgell y la Cerdanya PDO was later used for the raising of cows due to climatic and geographic characteristics which make it ideal for pasturing. Queso de l'Alt Urgell y la Cerdanya PDO was first sold in the main Catalonian cities in the 1950s and 1960s, where it acquired fame as yet unbeaten.
Gastronomy
Queso de l'Alt Urgell y la Cerdanya PDO should be kept in a fresh place. If sliced, it can be kept for long in the refrigerator, wrapped in tin foil. This cheese is best enjoyed sliced or melted and is an exquisite conbined with vegetables, meat or fish. The perfect combination is with dry or fruity, white wines.
Marketing
The product is sold as Queso de l'Alt Urgell y la Cerdanya PDO. It is sold whole or in pieces, packed in special trays.
Distinctive Features
During the first days of the maturation phase, which is carried out in an area of a relative humidity of 90-96%, the cheese is covered with specific, aromatic ferments which together with the high quality of the cow's milk produce the distinguishing organoleptic qualities of Queso de l'Alt Urgell y la Cerdanya PDO.
