This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore Oriol de Montbrú.
What it is • A semi-firm pasteurized buffalo milk cheese made by Formatgeries Montbru in the Catalonia region of Spain. Buffalo milk is rare in Spain, but thanks to a Northern Italian with too many head of buffalo on his land, 1,500 buffalo were relocated to a nature preserve in Catalonia and Oriol de Montbru was born. The 1.2-pound wheels are aged for 20 days, developing rippled blue-gray to yellow exteriors on the way. The paste is ivory in color with sporadic small holes. The taste is creamy with a hint of tanginess at the end along with a touch of nuttiness and grass.
How to serve • Serve on a cheese plate alongside honey, dried or fresh figs, with fruits such as pears and sweet, mild apples.
How to store • Store in waxed paper, then in plastic for up to one week in the refrigerator. Let the cheese come to room temperature before serving.
Beverage pairings • Acidic, sparkly whites such as cava and albariño, and fruity reds such as rioja and tempranillo.
Cost • $23.99 a pound at Whole Foods locations.