Within the world of intensely flavored spreadable cheeses in Spain, we could say that the most famous are the Torta del Casar DO from Extremadura and the Urbiés cheese from the Principality of Asturias. These cheeses are the most chosen by gourmets when starting or ending a meal, all accompanied by a good wine.
In this post, we'll discuss an artisanal cheese, "Tupi," of Catalan origin. This variety originated from the use of poorly made cheeses or those with manufacturing defects. This, combined with the carelessness of shepherds when aging the cheeses, gave rise to this exquisite cheese, highly sought after by gastronomy. The name of this spreadable cheese, "Tupi," comes from the Catalan word for "small clay pot with handles." This pot is where the second fermentation of Tupi cheese takes place.
There are two ways to make Tupi by hand:
*Originally, this cheese was made from Serrat cheese, made from sheep's milk. When the cheese broke during manufacturing, matured more than normal or had some kind of anomaly, the artisan would chop it up and place it in a clay vessel, adding sheep's milk, oil and brandy or liqueur. It is then covered with a cloth so that the cheese ferments in contact with the air, but at the same time is protected from insects or other organisms.
After two or three months, depending on environmental conditions, and through periods of almost unbearable odors during maturation, the cheese homogenizes, rests, and transforms into that creamy, intense cheese, suitable for discerning palates.
*Another artisanal method we can also make is to take mature, aged goat, cow, or sheep cheeses, remove the rind, and grind them to create a puree. We add any liquor, such as boiling water or white wine, and ferment them for two months in the clay pot. Remember to stir frequently and make sure the pot is covered with a cloth.
Video about the production of Tupí cheese in Sort: http://ow.ly/kXPJP
Source: Oído Chef Blog
Link: http://ow.ly/kXPS3