Tomme Catalane(DOP)西班牙加泰蘭半硬質乳酪

口感層次：圓扁形，麥黃色的內芯，質地Q彈，口感溫和柔順，帶有果香和鹹奶油般的味道，適合居家早餐、下午茶、親友歡聚場合的乳酪板(cheese board)。

賞味方式：將乳酪置放於常溫30分鐘，讓乳酪釋放應有的獨特風味。乳酪盤搭配全麥麵包、蘇打餅乾、水果或堅果就是好味道。延展性極佳，由於含水量相對較高，能夠很好地融化，非常適合入菜烹調如生菜沙拉、三明治、漢堡、法式焗烤、塔(tarts)或義大利麵等料理。搭配黑啤酒、果香馥郁的白葡萄酒、飽滿的紅葡萄酒都是不錯的選擇。

保存方法：由於含水量不高，開封後要用保鮮膜或防油紙包妥放在保鮮盒中，避免冰箱內其他食物解凍水的污染，而降低口感風味或腐壞。

Tomme Catalane (DOP)

Catalan Tomme Urgèlia is a semi-cooked pressed cheese resulting from an ancestral tradition of the Alt Urgell and Cerdagne valleys, in the heart of the Catalan Pyrenees, whose cheese production is recognized and guaranteed by a Designation of Origin. Protected (DOP). Catalan Urgèlia tomme is very appreciated for its supple, creamy paste and its fruity aromas. It can be tasted alone on a cheese platter or be cooked: raclette, fondues, burgers, gratins, salads, quiches, Savory pies, croque-monsieur ...

It is the one and only Catalan DOP cheese. it is the flagship of a long dairy and cheese tradition that has evolved and benefited from new techniques.

A climate and nature are suitable for the breeding of dairy cows, most of them of the Frisian breed. Over time, its production of artisanal origin has been enriched with new techniques, to receive in 2000 the precious recognition of the European Union: the DOP. To achieve this, it had to meet strict specifications which specify all the production rules, from the geographical area to the milk used, including the manufacturing method, its cylindrical shape, its size (between 195 and 200 millimeters), its fat content of 27%, a minimum ripening of 3 months and a weight of about 2.5 kilos.it is supple, smooth and its aromas are fruity.