The Catalan TableRecipes tagged with: cheese
Risotto
Basic risotto with garnish options and variations with porcini mushrooms, fresh button mushrooms, shimeji mushrooms or prawns.
Cheese Soufflé
The cheese soufflé is a light and fluffy delight with a creamy core of Comté and Parmesan cheeses, perfectly gratinated in the oven.
Neapolitan pastiera (pizza di granno)
Easter cake that must be prepared the day before consuming it. It is a little complicated to make, but it turns out quite good.
La Viña Cheesecake (Forki adaptation)
Creamy baked cheesecake with a flan-like texture, made in a springform pan lined with baking paper.
Honey and Ricotta Pudding
A smooth honey and mató pudding, with a creamy texture and subtle sweetness thanks to the whole eggs and mató, perfectly sweetened with sugar or cane brown sugar.
Junket
Junket made with fresh pasteurized milk, subject to the corresponding conditions according to the type of milk and with possible additions of calcium chloride, powdered milk, or rennet, as appropriate.
Aligot
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.
Moitié-Moitié Fondue
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.
Reblochon cheese Mousse with red pepper
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.
French onion soup
Gratinated onion soup with toasted bread and cheese, with optional raw egg in each bowl.
Mascarpone Gelato - Recipe 7
A smooth and creamy mascarpone gelato made with egg yolks and 35% cream, ideal for enjoying a decadent and rich-flavored dessert.
Mató and Honey Ice Cream
Creamy mató gelato, sweetened with hints of soft honey, offering a blend of delicate and refreshing textures.
Mató Bread
Soft and fluffy Pa de Mató, made with a base of fresh mató and flour, ideal for enjoying in the morning or as an accompaniment to an afternoon snack.
Soft-ripened cheese
Traditional cheeses handcrafted with a creamy texture and an intense flavor, perfectly aged in the workshop of La Seu d'Urgell.
Shepherd’s cheese (Tomme / Manchego)
A traditional Catalan dish with local ingredients that combines authentic flavors and comforting textures, perfect for enjoying in good company.
Fresh creamy cheese
Traditional cheeses with varied textures ranging from delicate creaminess to subtle firmness, artisanally crafted at the Abadessa Cheese Factory in Alta Cerdanya.
Blue cheeses (Gorgonzola / Cabrales / Roquefort)
A traditional dish crafted with timeless ingredients, offering a smooth texture and a flavor that evokes memories of home.
Kefir Creamy Cheese
A creamy cheese spread made from kefir, perfect for spreading, with a smooth and rich texture that delights with every bite.
Cured and Pressed Kefir Cheese
Cured and pressed kefir cheese, with a firm texture and a slightly acidic flavor, made from 2 or 3 liters of strained kefir.
Diogurt Fresh Cheese - Blue Fresh Cheese
Fresh yogurt cheese with a creamy and slightly acidic texture, complemented by the intense and characteristic touch of blue cheese.
Fresh cheese
Fresh cheese for quick consumption made with pasteurized milk, with three possible curdling methods: with lemon, with calcium chloride, or through enzymatic coagulation. Includes an optional finish to obtain a finer texture.
Methods for Aging Cheese at Home
Learn to age cheeses at home using a homemade aging chamber and an appropriate bowl, avoiding aluminum, to develop unique textures and flavors.
Mató Flan (with eggs)
A smooth and creamy flan with a touch of mató, topped with a golden caramel made with white sugar and water, perfect for melting in the mouth.
Fresh Cheese Tartlets
Crispy sweet shortcrust pastry tartlets with a smooth and creamy filling of cow's fresh cheese and egg.