The fromageries and cheese counters in Penedes worth a stop.
A guide to cheese shops in Penedes.
Affineur in a 19th-century cellar in Vilafranca. It selects artisan cheeses from other makers and ages them in vats that once held wine, rather than making cheese itself. Sells cheese selections and some wine online for delivery or pick-up at its workshop, and supplies restaurants and wine shops.
Ham and charcuterie shop in Vilafranca whose own site describes a range of Spanish and international cheeses, sold in its shops rather than online. Also in Sitges, Vilanova i la Geltrú and Santa Coloma de Gramenet.
Gourmet shop of a second-generation charcuterie family selling Iberian ham, cheeses and charcuterie, with tasting in the shop, a second shop in Sant Pere de Ribes, an online shop and catering.
Enjoy an exclusive day out to a two local wineries in Penedès Region and taste 4 excellent wines and 3 excellent wines and 4 glasses of cava perfectly paired with loca...
Enjoy a private day trip from Barcelona to Montserrat and Codorníu Cava Cellars, combining mountain heritage with Catalonia’s iconic sparkling wine tradition. Be picke...
Penedés region is one of the most important wine and cava regions in Catalonia. Penedés land is between the sea and the mountains, and this influence of the sun and t...
A small cylinder with rounded edges under a grey to blue-grey, fuzzy mould rind, with an off-white paste. The PGI specification sets two sizes: about 0.5 kg and 10.5 cm across, or about 1 kg and 14.5 cm across. ACREFA calls the grey bloomy rind the indispensable feature of any Garrotxa.
Yes. Formatge Garrotxa / Queso Garrotxa has been an EU Protected Geographical Indication since 20 December 2023 (file PGI-ES-02876), and the protected area is the whole of Catalonia. The application was lodged on 14 November 2022.
Cheesemakers across Catalonia; the specification says cheesemakers trained in the 1980s spread it to dairies all over the region. None of the venues in this guide is confirmed as a Garrotxa maker, so none is linked.
A fresh Catalan cheese made with unsalted heat-treated whole milk and eaten within days. Catalan Wikipedia says it is white to yellowish white, granular or gelled, and milky in taste.
ACREFA presents it as ordinary mató with a local story: farmers of Monistrol, Sant Cristòfol de Castellbell and Marganell were allowed to sell at the Montserrat abbey, and pilgrims spread the fame of their mató.
ACREFA says it is eaten as a dessert, often with honey, sugar, jam, sweet fruit or nuts, or with a sweet liqueur. Catalan Wikipedia calls honey and mató one of the emblematic Catalan desserts.
Not yet. Catalan Wikipedia says the Catalan agriculture department is promoting a PGI for mató.
ACREFA says the word points both to the mountain ridges (serrats) where it was made and to a pressed, compact cheese. It cites the saying that cheese should be serrat and bread ullat, meaning closed and full of holes.