Zone of Production and Elaboration
The main zone in which milk is produced and cheeses are elaborated is that formed by the administrative districts of L'Alt Urgell (Spain) and La Cerdanya (Spain). Milk production began in earnest in these districts at the beginning of the 20th century but was largely a consequence of the arrival of the Phylloxera vastatrix plague. This plague attacked all of the zone's vines, destroying crops and effectively putting an end to what until that time had been the zone's main agricultural activity.
Characteristics of the Product
The cheese protected by this denomination of origin is exclusively elaborated using pasteurised cows' milk. It is matured from uncooked, pressed pasta. The pasta is cream or "ivory" coloured and has a tender, creamy texture. It has a sweet, penetrating aroma and a frank, smooth and agreeable taste. It has a natural rind, which is light brown in colour
It is possible to use the following raw materials in the elaboration of cheeses:
- Pasteurised cows' milk, collected on a daily basis
- Animal curds
- Lactic ferments
- Sodium chloride
The product is commercialised in the form of whole cheeses, which can but cut up by the establishments where they are sold. The cheeses are sold with a label stuck onto their upper surface. As well as all the statutory information, the label also bears the name of the product; "Formatge de l'Alt Urgell (Spain) - Cerdanya (Spain). Denominació d'Origen Protegida", and its logotype.
Throughout its production process, this product is subject to stringent external controls that are undertaken by an audit body officially approved by the Departament d'Agricultura, Ramaderia i Pesca (Department of Agriculture, Stockbreeding and Fisheries).
Consell Regulador (Regulating Body)
Sant Ermengol 37
25700 LA SEU D'URGELL
Telèfon 973 35 02 66 / fax 973 35 27 05