Gavarresa Cheeses

The Gavarresa cheese factory, located in Artés, is a young, small artisan cheese factory that has been making cheeses with goat or cow's milk since the beginning of 2020. It makes small quantities, trying to take maximum care of the cheese making and ripening process.

Goat milk

For goat cheeses we use the milk produced by goats from two farms in Moianès: the Les Feixes de Moià farm and La Cabreria de Santa Maria D'ólo.

The goats of Les Feixes are of the Alpine breed, good milk producers and their protein and fat rate varies depending on the time of year and the herd management process. The goats alternate between the corral and pasture around the farm. In some cases, as they are cheeses of less than 60 days of maturation, the option chosen is to pasteurize the milk, subjecting it to a heat treatment of 63 degrees for 30 minutes. With this milk we make Falçó, sour cream with herbs and Comú.

The goats of La Cabreria d'Oló are of the Murciano-Granadine breed, and stand out for their high fat content, with a more intense taste. The milk is organic and the herd grazes daily in the meadows and forests surrounding the farm. In this case, we make a single cheese with this milk, and we work it raw.

Cow's milk

For the cow's milk cheeses, organic milk produced by the cows of Casa Franch, in Montferrer, is used. The cows are of the Brown Swiss breed, almost unique in Catalonia. The Brown Swiss share a trunk with the brown cow but have been selected for their milk production. The milk is much more yellowish in color, with higher protein and fat rates than other cow's milks. The cows alternate between the farm in the winter and pasture for most of the year. The milk is certified as
organic. The cheeses made with this milk are made with raw milk to maintain the native flora present in the milk and to be able to more clearly taste the changes in the diet, climate, handling... of the cows. With this milk we make the cheeses Cendrats, Cavegó and Blau.

A Formatges Gavarresa s’aposta per elaborar els formatges amb llet de màxima qualitat

Cavegó

Pressed paste made from raw milk from organic cows of the brown Swiss breed from Ecofranch (Montferrer). Crust washed with water, salt and yeast or washed with ratafia from the Celler Cooperatiu d'Artés. Inside we are surprised by a yellow paste that indicates the carotenes obtained through the feeding of the cows when they graze. Variable according to the season of the year. Very aromatic.

Outstanding fragrance of raw milk. Rich in nuances from fresh grass, flowers, even a touch of spices. All depending on the time of year. Aromas also of butter.

In the mouth it has a pleasant elastic texture but melting and full of flavors. If we leave it on the palate it melts releasing a taste of butter and flowers. In the same way that the paste hardens over time, more evolved flavors, salty and toasted, are concentrated depending on the maturation. Unctuous and sweet aftertaste.

The Common

Cheese made from pasteurized goat's milk, from Finca Les Feixes (Moià) of the Alpine breed. Enzymatic coagulation and non-pressed paste, self-drained by turning.

Faint straw yellow exterior and marked mold grooves. Crust washed with water and salt to prevent fungal proliferation, very thin that protects the interior. White and firm paste. A little brittle in the center. With some eyes (holes) resulting from not being mechanically pressed.

Elegant aromas of goat's milk with acidic and fresh notes.

Slightly salty and slightly acidic. Delicate. Clean and long-lasting taste that intensifies with maturation. Slight aftertaste of nuts.

THEM

CHEESES

Falcon

Cheese made from pasteurized goat's milk, from the Les Feixes farm (Moià) of the Alpine breed. Lactic coagulation. Flowery rind, with whimsical shapes typical of Geotricum. Color between ivory and white. Closed white paste, homogeneous and denoting its creaminess. It evolves quickly and becomes softer with time. Powerful initial smell of goat's milk, which leads to more acidic aromas and lactic notes. Fresh and soft entry into the mouth. It sticks easily to the palate to release its acidity and freshness.

With a tender mushroom aftertaste.

Spreadable cheese with herbs

Based on the same base as Falçó, a creamy, fresh and slightly acidic cheese, seasoned with a mixture of herbs (basil, oregano, thyme, sage). Ideal for breakfast or snacks. 200 gram format.

The Blue

Cheese made from raw milk from organic pasture-raised cows, from the Ecofranch de Montferrer farm. With a clearly lactic tendency, it is dominated by a very creamy texture that becomes more pronounced when the temperature rises. With a notable presence of holes and blue mold veins, the cheese has a pale or intense yellow surface when cut, depending on the moment of maturation, which contrasts with the blue color distributed irregularly throughout the paste. It has an intense flavor, not excessively salty but with pronounced and powerful animal aromas and flavors, derived from the fantastic quality of the milk.

Ashy

Formatge de coagulació làctica de llet crua de vaca ecològica Brown Swiss, amb escorça coberta amb carbó vegetal. Formatge humit amb textura lleugerament friable en un inici, acidesa equilibrada. Amb els dies la pasta es va estovant i es ressalten els gustos de mantega i pastura. Guanyador del Lactium d’Or 2022 en categoria “Pastes àcides de vaca i búfala”