Bulgars: crisp cookies with a tender interior, made with simple ingredients and flavored with a gentle touch of spices.
Creamy and smooth yogurt made with whole or semi-skimmed milk, where the lactobacillus bulgaricus culture imparts a velvety texture and a slightly tangy taste.
A soft and airy red berry mousse with a creamy texture, thanks to the 35% fat heavy cream, perfect to melt on the palate with a sweet acidic balance.
Soft and fluffy whipped cream, made with heavy cream containing at least 35% fat, perfect for accompanying desserts or fresh fruits.
Cuarada is a smooth and creamy dairy dessert, rich in calcium, that melts delicately on the palate with its silky texture and slightly tangy taste.
The cheese soufflé is a light and fluffy delight with a creamy core of Comté and Parmesan cheeses, perfectly gratinated in the oven.
A smooth and creamy béchamel sauce, made with 1/2 liter of milk and balanced with 25 grams of butter and flour, ideal for enhancing your lasagnas and gratins.
Creamy ice cream made with whole milk and liquid cream with 35% fat, enriched with skimmed milk powder, which provides a smooth and velvety texture without losing the freshness of the fruits.
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.
The brossat (recuit de drap) is presented with a smooth and delicate texture, made with the typical whey from Cerdanya, providing a fresh and slightly acidic taste perfect for accompanying sweets or as a light dessert.
Traditional cheeses handcrafted with a creamy texture and an intense flavor, perfectly aged in the workshop of La Seu d'Urgell.
A traditional Catalan dish with local ingredients that combines authentic flavors and comforting textures, perfect for enjoying in good company.
Traditional cheeses with varied textures ranging from delicate creaminess to subtle firmness, artisanally crafted at the Abadessa Cheese Factory in Alta Cerdanya.
A traditional dish crafted with timeless ingredients, offering a smooth texture and a flavor that evokes memories of home.
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.
The herbacol, a plant-based coagulant delicately prepared with mineral water, offers a smooth and light texture ideal for thickening homemade cheeses and desserts.
Kefir is a fermented drink with a creamy texture and slightly acidic taste, which requires daily attention to stay fresh and flavorful.
Refreshing amber-colored kombucha crafted with the deep and aromatic flavor of Darjeeling Earl Grey black tea infused in natural mineral water.
Mató, a lacteous delight made with pasteurized milk and coagulated with lemon and calcium chloride, offers a smooth and creamy texture that melts deliciously on the palate.
Hazelnut crunch with a delicately crispy texture, combining the intensity of roasted hazelnuts with the smoothness of cream and a sweet touch of sugar.
Learn to age cheeses at home using a homemade aging chamber and an appropriate bowl, avoiding aluminum, to develop unique textures and flavors.
A creamy cheese spread made from kefir, perfect for spreading, with a smooth and rich texture that delights with every bite.
Kefir is a fermented and slightly effervescent beverage, with a smooth and creamy texture, made with traditional ingredients that provide a slightly acidic and refreshing flavor.
The Catalan Table
