Belonging to the large family of cheeses aromatised with aromatic herbs and spices that are traditionally called with the name ‘Mortaràt’ (from the mortar in which the spices were ground). The squashed, grooved form similar to an oyster, is made by the cloth through which the curd is hand squeezed. The covering serves not only decorative or gastronomic purposes but is also useful in maintaining the cheese at length. The rind should not be removed but rather eaten together with the cheese in order to better appreciate its flavour.
Serving Suggestions: full bodied, youngish, red wines. Grape chutney. Baguette type bread
Taste: intense and rich with traces of the herbs coating the rind
Aspect and texture: soft, well blended, ivory-yellow paste with a scattering of holes. The rind is coated with a blend of chopped alpine herbs and black pepper
Milk: full fat, raw, cow’s milk
Ripening: at least one month
Production Period: throughout the year