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Cheese from Spain, Catalonia
A traditional Pyrenean cheese of raw sheep milk, revived by a few makers at the end of the 20th century. Catalonia's food portal describes it as made from spring to autumn and ripened about eight weeks in a cave into a low, firm, close-textured cheese with a thin, smooth, waxy yellow rind and an intense, slightly piquant taste. "Serrat" means closed, for its paste without holes.
| Raw sheep milk (pasteurised milk is also used) | [gastroteca2009][gastroteca2020] |
| Animal rennet and milk ferments (ferments lactis) | The 2020 text of the Catalan food portal names both. The 2009 text called the coagulation lactic and named no rennet.[gastroteca2020][gastroteca2009] |
| Salt | The cheese is salted after pressing[gastroteca2020] |
| Starter | milk ferments (lactic cultures, species not named) added with animal rennet, according to the 2020 text of the Catalan food portal; its 2009 text described a lactic coagulation |
Total time across the recorded steps: 30 days
What changes: Starting material: raw sheep milk from Pyrenean flocks
Raw sheep milk, traditionally only from spring to autumn.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A traditional Pyrenean cheese of raw sheep milk, revived by a few makers at the end of the 20th century. Catalonia's food portal describes it as made from spring to autumn and ripened about eight weeks in a cave into a low, firm, close-textured cheese with a thin, smooth, waxy yellow rind and an intense, slightly piquant taste. "Serrat" means closed, for its paste without holes. Made in 5 steps over 30 days. The longest step, ripen in the cave, takes at least 30 days (Gastroteca.cat (Catalan food portal 2020).
| Main step | at least 30 daysReported[gastroteca2020][gastroteca2009] | Ripen in the cave |
|---|---|---|
| Temperature | 34–36 °CReported[gastroteca2020] | Set the milk |
Serrat is a closed-textured Pyrenean ewe cheese. In the Pallars, serrat that spoiled or turned out badly was once made into llenguat, a strong, piquant fermented cheese (Wikipedia).
Serrat is traditionally made from raw milk and ripened at least two months; the portal gives one month for cheese made from pasteurised milk. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
The Catalan food portal's 2009 text says a few makers recovered this traditional Pyrenean cheese at the end of the 20th century and that it is made from spring to autumn. Its 2020 text says it was once made from May to the end of June from the milk of native breeds such as the Ripollesa sheep, and that several producers now make it by hand for sale. Wikipedia adds that it is now made all year, commercially, in the Cerdanya, Alt Urgell and Pallars Sobirà.
