Why this is the golden age of Catalan artisan cheeses
The Catalan cheese sector is experiencing a very good moment: it boasts up to 250 different varieties of high quality.
There's a saying in France that they have as many cheeses as there are days in the year, but we prefer another: a cheese a day is happiness every day. In Catalonia, we have a cheese with Protected Geographical Indication (PGI): the Garrotxa While Alt Urgell and Cerdanya have a protected designation of origin. Perhaps that's not much, but there's another fact that compensates: the producers' association ACREFA states that up to 250 different cheeses are produced. To understand the significance of this figure, let's compare it to that of France, a traditionally cheese-producing country of considerable size: 1,200. In a territory seventeen times smaller than France, like Catalonia, the density of cheese production is considerable. And we're not just talking about volume, but also quality, which is very high. That's why we can say that Catalan artisan cheeses are experiencing a golden age. In recent decades, small producers throughout the country have revived traditional recipes and created new ones, combining old techniques with an innovative spirit.
Cheese figures in Catalonia
Until November 2024
Increased consumption in Catalan households
From 2006 to 2023
tons of cheese
Production in 2023
millions of euros
the year 2023
From the Pyrenees to the Terres de l'Ebre, cheese has become a way to add value to the territory and local herdsWe find varieties as diverse as Serra de Cabra, Garrotxa, Tupí, Requesón, and blue and raw milk cheeses that rival the best in Europe. Many of these products originate from small farms, where animal welfare and environmental responsibility are paramount. Beyond being a gastronomic delight, artisanal cheese is also a living cultural expression: it tells stories, depicts landscapes, and reveals ways of doing things. Tasting them allows us to rediscover the richness of Catalan cuisine and the value of a job well done. Each slice speaks of the place where it was made, its people, and the climate that nurtures it. Therefore, Catalan artisanal cheeses are much more than just food: they are a delicious way to experience the region.
This cheese, originally from the Pyrenees, is made everywhere with sheep's, cow's, and goat's milk. It has a strong flavor.
Garrotxa
Made with goat's milk, it is the only one with Protected Geographical Indication (PGI). It is produced throughout Catalonia.
Cheese made from raw sheep's milk. It is produced throughout the country using sheep's, goat's, or cow's milk.
The interior veins of mold give this type of cheese its name; it has a rather strong flavor. The ones here are rather mild.
Semi-cured cheese made with a pressed curd from pasteurized cow's milk. It has a distinctive shape, repurposed from old ceramic molds.
It is made with whey (xerigot). It can be found in some cheese dairies near the production centers.
Fresh and soft cheese, often served with honey or nuts.