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Best Catalan Semi-soft Cheese Types
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.
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.
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.
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.
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