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Production Area
Sort (High Pyrenees - Lérida) Catalonia
Description:
- Composition: raw cow’s milk
- Coagulation: enzymatic
- Texture: dense, smooth paste
- Ageing: minimum 5 weeks
Presentation:
- Shape: cylindrical
- Weight: 2.2 kg. / 700 g. / 300 g.
Origins:
Tros de Sort is a young artisan cheesemaker, established in 1995 by 5 dairy farmers and two technicians. They only produce raw milk full-fat cheeses, using milk from their own cows that graze on mountain pasture.
Sensory characteristics
A natural rind(ROIA) or an ash-rubbed rind (NEGRA) that is black in colour. The paste is smooth, dense and elastic, with an open texture and holes. Its flavour is smooth and somewhere between sweet and acid; it is buttery and melts in the mouth.
Gastronomic Suggestions
Could be paired with an ice cold cava or a white wine.
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