Within the world of intensely flavored spreadable cheeses in Spain, we could say that the most famous is the coca del casar DO from Extremadura and the Urbiés cheese from the principality of Asturias. These cheeses are the most chosen by gourmets when it comes to starting or ending a meal, all accompanied by a good wine.
In this publication we will talk about an artisanal Tupi cheese of Catalan origin. The origin of this variety is due to taking advantage of poorly made cheeses or those that have a defect during manufacture, this added to the distraction of the shepherds when maturing the cheeses gave life to this exquisite cheese, very desired at a gastronomic level. The name of this spreadable Tupi cheese comes from the Catalan which means small clay pot with handles, in this pot is where the second fermentation of the Tupi takes place.
There are two ways to make Tupi by hand:
*Originally, this cheese was made from Serrat cheese, from sheep, when the cheese broke during manufacture, matured more than normal or had some type of anomaly, the artisan chopped them, and put them in a clay pot, adding sheep's milk, oil and waiting for the cheese to ferment in contact with the air, but at the same time be protected from insects or other organisms.
After two or three months, depending on environmental conditions, and going through moments of almost unbearable odor during maturation, the cheese homogenizes, rests and transforms into this unctuous and intense cheese, suitable for demanding palates.
*Another artisanal way that we can also make is to take mature and old goat, cow or sheep cheeses, remove the rind, pass it through a meat grinder and get a puree. Add any liqueur, ardent water or white wine and ferment them for 2 months inside the clay jar, do not forget to mix every so often and that it must be covered with a cloth.
Video about the production of Tupí cheese in Sort: http://ow.ly/kXPJP
Source: Blog Oído Chef