Sort (High Pyrenees - Lleida)
- Composition: raw cow’s milk
- Coagulation: enzymatic
- Texture: pressed paste
- Ageing: minimum 3 months
- Shape: cylindrical
- Weight: 2 - 2.5 kg. (approx 4.4 - 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. Serrat cheese is one of the traditional Catalan mountain cheeses.
A cheese with a dense, pressed paste, and a buttery, developed flavour that is faintly acid.
It can be cut in fine slices to accompany red meats, carpaccios… It also goes well with green salads and dried fruits.
Young red wines are the best, especially Merlot or Suyraz.
- E.S.: 60% minimum
- FDM: 48% minimum