Fuente: Caterí Cuinant Formatges
Caterí Cuinant Formatges
Editorial reviewArtisanal cheese dairy with centuries-old natural cellars more than 300 years old. Entirely traditional, non-mechanised production. Raw goat's- and cow's-milk cheeses: Calderí, Tou de cabra, Serrat, Gin'ebró and Blauet.
What they make
- Queso de cabra
- Queso de vaca
- Leche fresca
Calderí
Fuente: Caterí Cuinant Formatges
Lactic-set raw goat's milk cheese matured for 25 days in natural cellars.
Tou de cabra neutre
Fuente: Caterí Cuinant Formatges
Raw goat's milk cheese matured for 35 days in Caterí's cellars.
Serrat de cabra
Fuente: Caterí Cuinant Formatges
Raw goat's milk cheese made using the traditional Pyrenean technique and matured for more than 120 days.
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How they work
Elabora los quesos a mano, pieza a pieza. El proceso pasa por el cuajado en tanque, el moldeado, el oreo y la maduración en la bodega, con cuidado individual de los quesos durante su evolución.
Where to find them
Carrer Moià, 78, 08275 Calders
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