The characteristic cheese of the province of Girona was cottage cheese: cloth-wrapped cheeses from Baix Empordà and potted cheese from Alt Empordà.
Girona has never been a region of outstanding matured cheeses. Local markets were dominated by soft cheeses, cottage cheese being the most characteristic in L’Empordà, Garrotxa, Gironès and Pla d’Estany, while more curd was made in La Selva and soft goat’s cheese was made in inland areas of La Selva. In the Pyrenees, in the highest, coldest and wildest part of the region, harder, more mature cheeses were produced, such as Serrat. Since the 1980s, the exodus from rural areas has encouraged the development of the artisan cheese industry, described by experts as highly interesting.
Some of the many artisan cheesemakers from the northern Pyrenees are descendants of former shepherds. Many already have several years of experience and can boast a range of achievements and awards. Whereas the best known dairy product of Girona is cottage cheese, cloth-wrapped in Baix Empordà and potted in Alt Empordà, there has been no common speciality among all cheesemakers, who offer outstanding quality and great diversity.
Dairy products with the 2016-2017 Girona Excel·lent seal
Mas Marcè milk.
Mas Marcè sheep’s milk from Ripoll is highly regarded in haute cuisine for its excellent quality. This is the result of low production and the natural feeding of the flock.
Mas Marcè yoghurt.
In Siurana d’Emporda the company makes thick, tasty yoghurt, with the unique creamy texture associated with Ripollès sheep’s milk.
Cottage cheese from Mas Marcè.
While Girona’s dairy product par excellence is cottage cheese, the outstanding product from L’Alt Empordà is potted cottage cheese curdled with milk thistle. Mas Marcè has revived this traditional product, using the indigenous Ripollès sheep as a milk producer.
Category: dairy products, cottage cheese from sheep’s milk
Company: Recuits de l’Empordà, SL
Fermió cheese.
This soft cheese, with a bloom on the rind, made with raw, organic cow’s milk, is produced every week by La Balda, a small dairy in the Llémena valley, founded in 2013.
Cofat cheese.
La Xiquella is probably one of the newest dairies, but the owners’ passion for cheese has led them to produce this mature cheese made with raw sheep’s milk.
Category: dairy products, cured cheeses
Company: La Xiquella, Formatges i Turisme Rural, SL
Manyac cheese.
This soft cheese with a bloom on the rind, made with raw cow’s milk, is one of the delicacies of this dairy in Vall d’en Bas.
Category: dairy products, unique specialities
Company: La Xiquella, Formatges i Turisme Rural, SL
The dairy
tasting jury.
Raül Quadres
Lecturer at the Girona School of Hotel Management and Tourism
Florenci Bayés
Technical specialist for the IRTA dairy product course at Torre Marimon
Xavier Baig
Owner of La Noucentista gastronomy supplies store, Girona
Toni Gerez
Sommelier and cheese affineur at the Castell de Peralada Restaurant
Artur Sagués
Sommelier and cheese affineur at the Cap i Pota Restaurant
