Formatge de tupí

El formatge de tupí es un dels més tradicionals a Catalunya i Andorra

The "formatge de tupí" (cheese in clay pot) is one of the most traditional cheeses in Catalonia and Andorra

Ingredientes para elaborar un "formatge de tupí": quesos variados, aceite de oliva y aguardiente

Elements needed to elaborate a "formatge de tupí": cheeses, olive oil and white spirits

El formatge de tupí es un queso tradicional catalán, presente de manera cotidiana en especial en la zona del Pirineo y sus estribaciones

Se dan dos métodos de producción: el "oficial" y el que muchos productores declaran que supone el aprovechamiento de restos de queso -que probablemente es el más tradicional- en que se rallan los restos de queso, se añade aceite de oliva, un alcohol blanco (anís,....) y se dejan fermentar en el "tupí" (orza),cubierto con un trapo o servilleta de papel que permita la fermentación del queso -unos dos meses-

El resultado es una pasta de queso, untuosa, de gusto fuerte y picante. Si se desea suavizar su sabor se le puede añadir mermelada o miel

Con algo de práctica lo podemos fabricar nosotros mismos


A good desciption on this cheese is in quesos.com:
This kind of cheese is produced with curd or with sheep’s, goat’s or cow’s cheese. It has a strong, sharp flavor and tastes of spirits, anisette or eau-de-vie, which are used in its elaboration. The cheese is presented in special tubs made of clay or other materials.
PRODUCT HISTORY
The history of this cheese is tightly bound to traditional Catalan cheese production processes. The origin of this particular variety can be found perhaps in the way cheeses with production defects was reutilized, or perhaps due to the carelessness of a shepherd (since part of the curing process causes an extremely strong smell). This led to the creation of an exquisite and quite coveted product. Its name comes from the Catalan, since the word “tupi” stands for a small clay vessel with handles, and that vessel is where this cheese is made and fermented.
PRODUCTION PROCESS
Originally, this cheese was produced from goat’s Serrat cheese, when it would break up during production, or cured more than necessary or it had any other kind of anomaly. The artisan would crumble them up, put them in a small clay tub and then mix it all up with sheep’s milk, oil and eau-de-vie or spirits. Afterward, the mixture is covered with a cloth so that the cheese can ferment in the open air, but at the same time it is protected from insects or other organisms. After two or three months, depending on the weather conditions, and after some moments of almost unbearable smells during the curing process, the cheese is homogenized, left to set and transformed into a real treat for the palate.