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Ermesenda


Cheese: Ermesenda

WhoSalvador Maura, Formatgeria mas d’Eroles

Where: Alt Urgell, Cataluña, Spain

Milk Type: cow, raw

Texture: semi-soft

Rind: washed

Shape: 7lb wheel

Flavor: Savory/beefy, quite sharp giving it a tangy yogurt taste; toasted hazelnuts, the washed rind pungency is prevalent in the flavor

The Mas D’Eroles dairy is located in the Catalan Pyrenees, where they make artisan, farmstead, raw milk cheese by hand. Ermesenda is aged up to four months, with the end result looking much like Raclette, with a significant washed-rind pungency and deep, meaty, nutty savory character that’s lower in fa and quite sharp.

There’s a tour of this rustic mountain farm and the cheesemaking here- worth taking a look!

Pair it with Whites: cava, pinot blanc/Weissburgunder and others on the lighter side. Reds: fruity and earthy, not heavy ala Pinot Noir or French Burgundy. Beers: Belgian pale ales, saisson, fruity lager.

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