Switzerland has the fame, France the marketing and Holland the colors, but some of the best cheeses in the world and, specifically, the best buffalo cheese with bloomy skin in the world is made here next door, in the region of Moianès, just an hour from Barcelona.
You probably already knew that in Catalonia we have an enviable cheese culture, but now it is official worldwide. The World Cheese Awards, popularly known as the “Oscars of cheese”, have passed sentence in its latest edition held in Bern. And the news catches us salivating: a Catalan cheese has won the Super Gold, the highest possible distinction, placing it in the Olympus of dairy gastronomy.
It is Sarró de Búfala, a creation of the Formatges Montbrú cheese factory, and we tell you why you will want to put it on your next snack table.
A ‘Super Gold’ among 5,000 contenders
To understand the magnitude of the award, you have to look at the numbers. This year’s contest was a real (and delicious) battle royale where more than 5,000 cheeses from 40 countries competed.
The jury, composed of a legion of experts from 30 different nationalities, tastes blindly in search of perfection. It is not enough for the cheese to be good; it has to be exceptional. And that is where Sarró de Búfala has shone with its own light. The judges highlighted its “clean aroma and impeccable texture”, as well as a character of its own that sets it apart from the rest of the cheeses in its category.
Obtaining a Super Gold is not just another medal, it means entering the absolute elite, a club reserved only for the best cheeses at each tasting table.
What does the best buffalo cheese taste like?
If you are wondering what is so special about it, the key lies in the raw material and patience. This cheese is made in Moià (Barcelona) and is a semi-cured buffalo milk cheese.
The curious thing about this cheese is its slow ripening process of about four months, which gives it that characteristic semi-hard and compact texture. Visually you will recognize it by its “sarró” shape (the “sarró” that gives it its name, evoking the cloth used by shepherds) and its natural moldy rind.
In the mouth it is a spectacle: citric and lactic notes at the beginning that evolve towards a more intense, creamy flavor with a sweet point at the end. It also has a bonus track for the intolerant: it is naturally lactose-free.
How much it costs and how to eat it
The good news is that you don’t have to go to Bern to try it. As it is a local product, it is relatively easy to find in markets, specialized charcuteries in Barcelona or directly in the cheese factory’s online store.
The price is around 33 euros per kilo (the whole piece of 1.5 kg goes for about 53 euros, although they usually sell smaller wedges).
The perfect pairing? From Formatges Montbrú recommend not to complicate too much to let the cheese be the protagonist: it works wonderfully as a dessert accompanied by some dried figs or a bit of quince jam(codonyat). If you want to accompany it with a glass, a fruity white wine is its best dance partner.