Sort (High Pyrenees - Lleida)
- Composition: raw cow’s milk
- Coagulation: enzymatic
- Texture: Uncooked pressed paste
- Ageing: 6 weeks
- Shape: cylindrical, with rounded edges
- Weight: 750 g. - 2.5 kg. (approx. 1.6 - 5.5 lb.)
Tros de Sort is a young artisan cheesemaker set up in 1995 by 5 dairy farmers and two technicians. They only make raw whole milk cheeses from their own cows that graze on mountain pasture.
The Roi variety was an experiment based on Serrat cheese which during the ageing is treated and scrubbed like Swiss style washed rind cheeses (Tète de Moine or Raclette).
The rind is oily, orange-hued and has a penetrating, highly characteristic scent, due to the treatment it receives from saline and “red yeast” washes. The interior is open with eyes of mechanical and fermentative origin, with a moderately elastic texture and an ivory white colour.
The flavour, despite being a relatively young cheese, is developed, defined and highly personal, very buttery and melting on the palate, although it has a slightly rubbery mouthfeel, with salty notes and strong, persistent aromas.
It pairs well with fruity white wines like Gewurztraminer or cask fermented Chardonnays.
- E.S.: 60% minimum
- FDM: 45% minimum