Friday, March 28, 2014


recuit de vaca

not a cheese but a traditional curd dairy product of catalonia. fresh, unsalted whole cow or goat milk is coagulated with vegetable rennet derived from cardoon flowers (C. cardunculus) dried and crushed in water in a warm mortar, the curd then partly drained in a rag pulp sheet that serves as a packaging material. note the patterning on the surface of this specimen of recuit de vaca from granja armengol—the result of the rag wrapper. the pressed curd is moist, dense, and finely textured, perfectly sweet and intensely delicious. clotet, mestres, and ponsati are the authors of an article titled "la problemàtica dels formatges de xerigot a catalunya" ("the problem of catalan whey cheeses")—worthwhile for those seeking clarity in the matter of coagulated dairy products.

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