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A cheese made with pasteurized cow's milk from the Catalan Pyrenees mountain region of northern Spain. Cured for only a short period of time, the cheese is produced into a wheel that has a rind infused with yeast brine prior to curing. Semi-soft, creamy and aromatic, the meat of Urgelia cheese is ivory to straw colored and contains many small eyes throughout. It has a robust flavor and is slightly salty from the salt brine curing of this cheese. Urgelia is a good melting cheese that holds its shape well for baking or grilling. It can be served fresh in salads or as a snack with fruit and meats. It goes well with dry burgundies and melots, fruity wines or beer. This cheese may also be referred to as Urgell or queso de l'Alt Urgell.
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Urgelia Cheese term - Related Content |
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| Tasty and satisfying, the mildly spiced flavor of this cheese-filled egg bake is reminiscent of Mexican or Southwestern cuisine and makes an excellent dish to serve for a holiday brunch. |
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| An easy way to transform an ordinary breadstick into a flavorful, cheese-filled treat. |
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| Not your ordinary cheese spread—this inventive, versatile rendition features Muenster, Mexican, parmesan, and goat cheeses that merge into a smooth, flavorful spread that can be used as a tasty topping for crackers and baguette slices or as an accompaniment to fruit and vegetables. |
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| These cheese crisps are great as an appetizer and a delicious addition to soups and salads. |
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| A delicious way to make meatloaf, adding your own taste into the mixture. |
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