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Cheese from Spain, Catalonia
A traditional Pyrenean cheese of raw sheep milk, revived by a few makers at the end of the 20th century. Catalonia's food portal describes it as made from spring to autumn and ripened about eight weeks in a cave into a low, firm, close-textured cheese with a thin, smooth, waxy yellow rind and an intense, slightly piquant taste. "Serrat" means closed, for its paste without holes. Made in 5 steps over 56 days – 2 months. The longest step, ripen in the cave, takes 56 days – 2 months (Generalitat de Catalunya 2009).
| Main step | 56 days – 2 monthsReported[gastroteca2009][wp-es] | Ripen in the cave |
|---|---|---|
| Temperature | 34–36 °CReported[wp-es] | Set the milk |
| Raw sheep milk[gastroteca2009][wp-es] |
| Animal rennet and dairy cultures · Given by the Spanish Wikipedia article; the Catalan food portal calls the coagulation lactic[wp-es] |
| Salt[wp-es] |
| Starter: animal rennet with dairy cultures (Wikipedia); the Catalan portal describes a lactic coagulation |
Total time across the recorded steps: 56 days – 2 months
What changes: Starting material: raw sheep milk from Pyrenean flocks
Raw sheep milk, traditionally only from spring to autumn.
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
Serrat is a closed-textured Pyrenean ewe cheese. In the Pallars, wheels that turned out badly were once made into llenguat, a strong fermented cheese paste.
Serrat is made from raw milk and ripened about two months. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Listeria monocytogenes, Salmonella, Shiga-toxin-producing E. coli and Staphylococcus aureus (risks named for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The Catalan food portal says a few makers recovered this traditional cheese at the end of the 20th century and that it is made from spring to autumn. Wikipedia adds that it is now made all year, commercially, in the Cerdanya, Alt Urgell and Pallars Sobirà.
