Raw milk cheese is a type of cheese made from unpasteurized milk, retaining the natural bacteria and enzymes found in the milk, which contribute to a more intense and complex flavor. This cheese is produced using traditional techniques and is valued for its authenticity, with various varieties available across Europe. The article explores recommended pairings […]
Benvinguts al món del formatge català
Acrefa.com és el vostre portal dedicat a la rica i diversa indústria del formatge català. Aquí trobareu tot el que necessiteu saber sobre els formatges artesanals de Catalunya, els productors locals i les tradicions que donen vida a aquesta deliciosa producció. Estem compromesos a preservar i promoure la cultura formatgera de la nostra terra, així com a connectar-vos amb els mestres formatgers que fan d'aquest art un veritable tresor gastronòmic.
La nostra missió és apropar-vos al fascinant món del formatge català, on cada varietat té una història única i un sabor inconfusible. Desde formats de cabra fins a formats d'ovella i vaca, cada peça de formatge reflecteix la passió i l'experiència dels seus artesans. Exploreu les nostres seccions per descobrir receptes, maridatges i col·leccions especials que celebrin el millor de la nostra tradició formatgera.
Temes clau per explorar:
- Formatges catalans insignia
- Productors locals i les seves històries
- Receptes i maridatges
- Esdeveniments i fires formatgeres
- Consells per degustar formatges

Producció de formatge fresc: tècniques tradicionals i variacions regionals
The article focuses on the production of fresh cheese, a cheese type that does not require aging and is made from milk sourced from cows, goats, or sheep. The process involves heating the milk, adding a coagulant to separate the whey, cutting the curd, and treating it to achieve the desired texture. Fresh cheese is […]

Formatge de Xató: procés de producció, sabors regionals i innovacions modernes
Formatge de Xató is a traditional dairy product from Catalonia, primarily made from goat’s milk. This cheese is known for its creamy texture and intense flavor, developed through a maturation process that can last several weeks. Originating from the Baix Ebre region, Formatge de Xató is celebrated for its quality and authenticity, making it a […]

Formatge de pasta tova: mètodes de producció i característiques sensorials
Formatge de pasta tova, or soft cheese, is characterized by its creamy texture, high moisture content, and thin rind. The production process involves milk coagulation followed by a brief curing period, resulting in varieties such as brie and camembert, which are typically consumed fresh. Sensory characteristics, including texture, flavor, aroma, and color, play a significant […]

Formatge de Llet Cruda: avantatges, mètodes de conservació i impacte en la gastronomia catalana
Raw milk cheese is a type of cheese made from unpasteurized milk, which retains its natural properties and live microorganisms. This cheese often features more intense and complex flavors and is integral to various cheese-making traditions worldwide. The article examines the advantages of raw milk cheese, effective preservation methods such as refrigeration, salting, and controlled […]

Formatge de Garrotxa: història, beneficis nutricionals i maridatges recomanats
Formatge de Garrotxa is a Catalan cheese made from goat’s milk, originating from the Garrotxa region in Catalonia. This semi-firm cheese features a natural gray rind and offers an intense, slightly spicy flavor along with a potent aroma, maturing between three to six months. Recognized with a Denominació d’Origen Protegida (DOP) since 1981, it ensures […]

Formatge de Canco: tradició, característiques regionals i aplicacions en la cuina
Formatge de Canco is a traditional Catalan cheese made from goat’s milk, known for its creamy texture and intense flavor. Primarily produced in the Central Catalonia region, particularly in Garrotxa, this cheese is crafted using age-old methods and matures in natural caves, resulting in a distinctive rough rind and a color that ranges from white […]

Formatge de Tupi: ingredients locals, tècniques artesanals i aplicacions gastronòmiques
Formatge de Tupi is a traditional cheese originating from Brazil, known for its creamy texture and intense flavor, primarily made from cow’s milk. This cheese is produced using artisanal techniques passed down through generations, reflecting local ingredients and cultural significance. Formatge de Tupi is versatile in culinary applications, featured in both sweet and savory dishes, […]

Producció de formatge de cabra: variacions regionals i mètodes de fermentació
The main entity of the article is goat cheese production, which involves the process of making cheese from goat’s milk. This article examines the various regional variations in goat cheese production, highlighting differences in ingredients, fermentation techniques, and flavor profiles across countries such as Spain, France, and Greece. It also discusses the health benefits of […]

Beneficis nutricionals del formatge de pasta dura català: fibra, fòsfor i omega-3
Catalan hard cheese is a nutritious food that offers various health benefits. It is high in protein, essential for tissue growth and repair, and rich in calcium, which supports bone and dental health. The phosphorus content aids in maintaining the body’s energy balance, while healthy fats, including omega-3 fatty acids, promote cardiovascular health. Additionally, this […]