What is Queso de l'Alt Urgell y la Cerdanya?
The first and only cow’s milk cheese in Catalonia to receive PDO status, produced in the high Pyrenean valleys of Alt Urgell and Cerdanya from the pasteurised milk of Frisona cows. A semi-soft washed-rind cheese aged for a minimum of 45 days in dedicated cellars. Its mild, alpine-influenced character reflects the terroir of the Catalan Pyrenees.
Taste, aroma, and texture
Semi-soft, elastic, and smooth, with a uniform, compact body and very small, sparsely distributed eyes. Velvety and rich on the palate. The thin washed rind is pale orange-yellow. Melts well. Rounds weigh approximately 2.3 kg.
Lactic notes are strongly dominant, with fresh milk and cream. Fruity, earthy, and herbal notes are equally notable, forming a balanced Pyrenean alpine profile. Animal notes are present. No smoky character.
Cheesepedia taste profile
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A general profile can describe Queso de l'Alt Urgell y la Cerdanya, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Sliced into cheese boards, sandwiches, or snack plates.
- Melted into toasties, omelettes, or baked potatoes.
- Used in gratins, savoury pastries, or vegetable dishes.
What pairs with Queso de l'Alt Urgell y la Cerdanya?
Classic serving companions from the Cheesepedia catalog.
- Tomatoes & Basil
- Acacia Honey
- Fresh Crusty Bread
- Walnuts
- Butter Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Queso de l'Alt Urgell y la CerdanyaStory and origin
After the phylloxera plague at the start of the 20th century destroyed local vineyards, the region shifted toward dairy farming. In 1915, the Cadí cooperative was founded, laying the foundation for organised cheesemaking in the Pyrenean valleys. PDO status was granted in 2002.
Storage and serving
- Store in the fridge, sealed or in an airtight container.
- Air travel: not ideal; suitable only if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
