Discover the best Catalan cheeses: How many have you tried?

Catalonia, a region celebrated for its rich cultural and culinary heritage, also boasts a longstanding cheesemaking tradition that spans centuries. Its traditional cheeses reflect not only the region’s diverse history and geography but also the dedication and craftsmanship of the artisans who strive to keep this heritage alive.

If you’re a fan of formatges – the Catalan word for cheese – here are some of the most iconic varieties from each of Catalonia’s provinces.

Alt Urgell and Cerdanya cheese

Alt Urgell and Cerdanya cheese is one of Catalonia’s most iconic culinary treasures. It holds the distinction of being the only cheese in the region with a Protected Designation of Origin (PDO) and is produced in the counties of Alt Urgell and Cerdanya, nestled in the Catalan Pyrenees. Its roots trace back to ancient times, and it remains a proud symbol of the area's rich cheesemaking heritage.

Known for its semi-hard texture and mild yet lingering flavour, this cheese is perfect enjoyed on its own or paired with nuts and jams. It is made exclusively with high-quality cow’s milk, which lends it a creamy taste and a texture that melts in the mouth.

Beyond its foodie appeal, Alt Urgell and Cerdanya cheese plays a vital role in the local economy, supporting small-scale farms and boosting rural tourism. Another standout from this mountainous region is Tupí, a soft, spreadable cheese with a bold character, also rooted in traditional Pyrenean cheesemaking.

Garrotxa cheese

Garrotxa cheese is one of Catalonia’s most traditional and recognisable cheeses, celebrated for its distinctive flavour and artisanal production. Originally from the region of La Garrotxa, in the province of Girona, its roots go back centuries. However, it wasn’t until the 1980s that a group of young producers revived its production, breathing new life into a fading tradition.

Made primarily from goat’s milk, Garrotxa cheese has a mild yet slightly tangy flavour. Its signature bluish-grey rind, formed by natural mould during the ageing process, encases a soft, creamy white interior that melts delicately on the palate. The cheese is typically aged for four to eight weeks, developing its unique character in the humid microclimate of the Garrotxa region.

Garrotxa is prized not only for its flavour but also for its versatility. It can be enjoyed on its own with a glass of red wine, featured on a cheese board or used in recipes that aim to showcase genuine local ingredients and traditional Catalan taste.

Jennifer Woodard Maderazo, CC BY 2.0 Wikimedia commons

Mató cheese

Mató is a traditional Catalan cheese that hails from central Catalonia, particularly the province of Barcelona. Celebrated for its freshness and simplicity, this soft cheese – typically made from cow’s or goat’s milk – is a beloved staple of Catalan cuisine, valued for its mild flavour and smooth, creamy texture.

Unlike aged cheeses, Mató is enjoyed fresh, shortly after production, allowing its natural purity to shine through. Historically produced in rural Catalan farmhouses, its preparation is straightforward: milk is gently heated and curdled using a natural coagulant, often vegetable rennet.

Highly versatile, Mató is considered by many to be one of Catalonia’s finest cheeses. While delicious on its own, it is most famously paired with honey or nuts to create mel i mató, a classic Catalan dessert. Thanks to its low salt and fat content, it’s also seen as a wholesome, healthier option in modern diets.

Josep Panadero, CC BY-SA 3.0 Wikimedia commons

Baix Camp goat's cheese

Although Tarragona may not have as long a cheesemaking tradition as other regions of Catalonia, it is home to the exceptional Baix Camp goat's cheese, renowned for its distinctive flavour and artisanal production. The region's Mediterranean climate, combined with rich pastures and traditional methods, provides the perfect conditions for producing high-quality goat cheese that reflects the area's cultural heritage.

This cheese is distinguished by its smooth, creamy texture and a flavour profile that strikes a perfect balance between sweet and tangy notes. Its versatility makes it an ideal choice for a variety of culinary uses – whether enjoyed on its own, paired with fresh fruit or included in more complex dishes.

Foodie routes in Catalonia

Catalonia is a paradise for food lovers, offering routes that blend breathtaking landscapes with authentic flavours. The Wine and Cava Route in Penedès invites you to visit historic wineries, where you can sample renowned wines and cavas, accompanied by local delicacies such as cheese and cured meats. Along the Costa Brava, the Seafood Route offers a unique culinary journey, featuring fresh seafood and fish prepared in traditional suquets (Catalan fish stews).

Inland, the Volcanic Cuisine Route in La Garrotxa is a highlight of the Girona region, offering a deep dive into mountain cuisine. This route celebrates local ingredients like Garrotxa cheese, Santa Pau beans, butifarra sausage and wild mushrooms. Meanwhile, in Lleida, the Olive Oil Route provides an immersive experience in the production of extra virgin olive oil, showcasing the craftsmanship behind this essential Catalan product.

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