Serrat cheese. Serrat cheese is a marinated cheese from the Catalan Pyrenees made from raw sheep’s milk .
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- 1 Currently
- 2 Preparation
- 3 Features
- 4 Sources
Originally it was an artisan cheese that was prepared between spring and autumn . Currently it is produced all year round, and commercially, in the regions of La Cerdaña , Alto Urgel and Pallars Sobirá .
Raw sheep’s milk settles in the cooling tank and is then transferred to a curdling tank. The tank is heated to 34-36 ° C and animal rennet (enzymatic coagulation) and milk ferments are added. Then it is left to rest and when it has absorbed the milk it is cut and the whey is extracted . Then the cottage cheese is placed on a cloth that acts as a strainer and placed in the molds to press until it no longer releases any more liquid. It is then salted and allowed to dry. At the end it is left to mature in the cellar or in a room for two months if it has been made with raw milk or only one if it has been made with pasteurized milk.. Formerly in Pallars, when serrat cheese was spoiled or did not go as expected, it was used to make llenguat , fermented cheese with a strong and spicy taste.
Serrat cheese has a cylindrical shape and a light colored rind; It is a little soft and yellowish on the inside. The name of this cheese comes from the fact that its mass is “serrated” (closed), that is to say compact, consistent and without eyes. It is a fatty, fragrant, intense flavor cheese, slightly spicy when it reaches a certain degree of maturation. It is eaten semi-dry and dry. It is preferably eaten with country bread and pairs very well with fruit or salads . It is cylindrical in shape, with angular or slightly rounded edges. The fine and smooth skin, of a color between yellowish and brown. The interior is yellow. The dough is compact, consistent (serrat) and without holes.