Fuente: Cal Pujolet (Mató de Montserrat)
Cal Pujolet (Mató de Montserrat)
Editorial reviewHistoric artisanal cheese dairy; direct sales and sales at Monestir market.
What they make
- Mató
- Yogur artesanal
Cow's milk Montserrat mató
Fuente: Cal Pujolet (Mató de Montserrat)
Cow's milk mató with a soft, compact texture, made at Cal Pujolet.
Cabreta
Fuente: Cal Pujolet (Mató de Montserrat)
Garrotxa-style pasteurised goat's milk cheese with a pressed curd, matured for at least two months.
Goat's milk Montserrat mató
Fuente: Cal Pujolet (Mató de Montserrat)
Goat's milk mató with a bright white colour and firm texture.
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How they work
Trabaja distintas coagulaciones y maduraciones según el queso. Los curados de pasta prensada de cabra, oveja y vaca se elaboran con leche pasteurizada y maduran al menos dos meses; también prepara quesos de pasta blanda y corteza florida. El flan de mató se cuece al baño maría.
Where to find them
Km 5, 5, 08298 Marganell
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Finding your location…
See what is produced within 50 km of MarganellOpening hours
Lun–Vie 09:00–13:00
Sáb 09:00–11:00 (obrador)
Write to the producer
Call · +34938357067calpujolet@calpujolet.catWe bring together and cross-check public sources to help you get to know the producer, their work and their place of origin.
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