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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