Now don’t just think cows when we say dairy – this is Catalunya!

Here we have cow’s, sheep’s and goat’s milk, yoghurt and cheeses.

Sheep’s milk is thicker and sweeter with far fewer allergy issues. And goat’s milk is just that bit gamier. Absolutely delicious.

Here we will introduce you to some of the things that were discoveries for us, but everyday delights for Catalans. Do try them.

 

This is Eugene’s cheese shop and delicatessen in La Seu d’Urgell, just 20 minutes from us. YummY!!!

It is lovely to go there and see what’s new. There are always queues unless you are really lucky (remember to take a ticket from the machine to the left of the doorway) but it is well worth the wait and anyway you need time to explore. There is a whole section on this shop, what to look for, what to ask for and generally how to get by.

 

 

 

 

Let’s have a closer look at delicious sheep’s yoghurt shown in the picture on the right. See how thick and creamy, but not sticky it is. We think that absolutely the best comes from a small family enterprise called Lactics Perelada.

They have shops, including one in Girona, called La Recuiteria (more about recuit in a moment…).

They have their own flock of “Ripolles” (local breed) sheep on their organic farm.

They produce the most fantastic milk, yoghurt, recuit, kefir and, we understand, a very fine matured cheese.

 

 

Ah, now for the recuit. How do we explain this? Imagine the lightest of clouds of milkiness. almost a meringue of milk (not sweet) and you are nearly there.

This is curds at their best.

Normally curds are  drained a bit so they are thicker and heavier. In this form they are known as mato, generally served for pudding with honey drizzled over it (mel i mato).

These sheep’s curds are the best we have ever tasted. We prefer them without any toppings because we aren’t really into sugar. But they are great however you have them.