l’Alt Urgell y la Cerdanya
The production area comprises the municipal districts in the areas of L’Alt Urgell and La Cerdanya in the provinces of Lleida and Girona (Catalonia).
The process begins with the homogenization and pasteurization of the milk which is then soured at a temperature of 30-33ºC (86-91ºF) for 30 minutes. The curds are then cut and the whey drained off. After molding and pressing, the curds are submerged in brine at a controlled temperature of 10-15ºC (50-59ºF) to obtain the right degree of saltiness. They are then drained and aired.Finally, the product is ripened in caves at a temperature of 11-14ºC (51-57ºF) and with relative humidity of 90-96%, for a minimum of 45 days. During the first few days, the rind is sprayed with a specific aromatic culture.
A mild, pleasant, sweet flavor with a fruity, penetrating, slightly nutty aroma. Soft, creamy texture.
Cylindrical in shape, with a diameter of 195-200 mm (7½ – 7¾”) and an approximate weight of 2½ kgs (5.5 lb). The rind is natural, washed and light brown, and smells of the specific culture sprayed on the surface. The paste is cream or ivory-colored, with many small, evenly-distributed, irregular-shaped eyes. Minimum dry matter is 54% and fat content is 50% of dry matter.
– Spanish Ministry of Agriculture
Consejo Regulador de la DOP Queso de l’ Alt Urgell y la Cerdanya
C/ Sant Ermengol, 37
25700 La Seu D’Urgell (Lleida)
Tel: (+34) 973 350 266
Fax: (+ 34) 973 352 705