A soft and creamy cheesecake made with a blend of Philadelphia-style cheeses, which can be enhanced with a more intense touch thanks to cheeses like Idiazabal or Gorgonzola, offering a velvety texture that melts in the mouth.
The cheese soufflé is a light and fluffy delight with a creamy core of Comté and Parmesan cheeses, perfectly gratinated in the oven.
Aligot is a silky mash of "bintje" potatoes mixed with fresh Tome d’Aubac cheese that melts, creating an elastic and creamy texture, ideal for accompanying hearty dishes.
Crispy potato slices filled with melted Comte cheese and accompanied by thin slices of bacon or Iberian ham, ideal for a perfect combination of textures and flavors.
The Motié-Motié fondue is a silky cream that harmoniously melts with the intense character of half Gruyère and the smoothness of Vacherin Fribourgeois, enriched with dry white wine and a subtle touch of cherry brandy.
Smooth and creamy Reblochon cheese mousse, delicately combined with cream and eggs, with a subtle touch of red pepper to add a contrast of flavor and color.
A smooth and creamy mascarpone gelato made with egg yolks and 35% cream, ideal for enjoying a decadent and rich-flavored dessert.
Traditional cheeses handcrafted with a creamy texture and an intense flavor, perfectly aged in the workshop of La Seu d'Urgell.
Traditional cheeses with varied textures ranging from delicate creaminess to subtle firmness, artisanally crafted at the Abadessa Cheese Factory in Alta Cerdanya.
Kefir creamy cheese is a smooth and mildly acidic spread, made from milk fermented for 24 hours, ideal for spreading on bread.
Cured and pressed kefir cheese, with a firm texture and a slightly acidic flavor, made from 2 or 3 liters of strained kefir.
Fresh yogurt cheese with a creamy and slightly acidic texture, complemented by the intense and characteristic touch of blue cheese.
Learn to age cheeses at home using a homemade aging chamber and an appropriate bowl, avoiding aluminum, to develop unique textures and flavors.
A succulent monkfish glazed with Forki blue cheese, gently cooked with onion and leek until achieving a tender texture and intense flavor.
Cake with layers of soft ham and melted Havarti cheese, featuring a crispy texture on the outside and tender on the inside.
Crispy sweet shortcrust pastry tartlets with a smooth and creamy filling of cow's fresh cheese and egg.
A creamy cheese spread made from kefir, perfect for spreading, with a smooth and rich texture that delights with every bite.
The cheesecake is creamy and smooth with a slightly intense touch if a strong cheese is added, combining the velvety texture of Philadelphia or Mascarpone with the delicateness of Camembert.
The Catalan Table
