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Cheese from Spain, Catalonia
This is a soft, creamy pressed cheese of pasteurised whole milk from Friesian cows in two Pyrenean valleys. The milk is held 30 minutes at 30–33 °C to set, the curd is drained, moulded, pressed and brined, and the rind is seeded with aromatic surface cultures. It ripens at least 45 days. Made in 7 steps over 45 days. The longest step, ripen in the caves, takes at least 45 days (Ministerio de Agricultura 2000) and runs at 11–14 °C (ICEX). Added lactic starter cultures and Aromatic surface cultures seeded on the rind do most of the fermenting.
| Main step | at least 45 daysSet[pliego][icex] | Ripen in the caves |
|---|---|---|
| Temperature | 11–14 °CReported[icex] | Ripen in the caves |
| Whole milk of Friesian cows from Alt Urgell and Cerdanya · Acidity no higher than 16 °Dornic; pasteurised and homogenised[pliego] |
| Lactic starter cultures (fermentos lácteos)[pliego] |
| Salt · As a brine bath[pliego] |
| Aromatic surface cultures · Seeded on the rind in the first days of ripening[pliego][icex] |
| Calcium chloride; pimaricin for the surface (optional) · The only additives allowed; no colourings[pliego] |
| Starter: lactic starter cultures |
Total time across the recorded steps: 45 days
What changes: The whole milk is homogenised and pasteurised
Output: pasteurised whole milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike most Spanish pressed cheeses, its rind is deliberately seeded with aromatic surface cultures in the first days of ripening, which gives it a soft, creamy paste after only 45 days. One cooperative makes it.
The milk is pasteurised, and the specification limits Clostridium tyrobutyricum spores in the milk to 2000 per litre to prevent late blowing.
Every number is labelled with how it is known. How this atlas is made
The Cooperativa del Cadí was founded in 1915 to raise beef cattle, and imported Swiss cattle soon left a milk surplus that went into cheese. Better methods were brought in from 1930. From the 1940s to the 1960s it was the main cheese sold in Barcelona.
