Sarró de Cabra

Pere and Imma Montbrú began making goat cheese in 1989 with milk from their own herd at their farmhouse Montbrú in Moia, near Barcelona. Their son, Oriol, joined 7 years later and has now taken over as cheesemaker.

Aged for about 60 days, this pasteurized goat's milk cheese is formed using a servilleta or napkin, which gives it its unique shape. The compact, semi-soft paste is bone-white, and offers flavors that are sweet, buttery and mildly tangy.

Farm / Company: Formatges Montbrú/Forever Cheese Co.

Cheesemaker: Formatges Montbrú


Affineur: Oriol Montbrú

City, State:

Region: Catalonia

Country: Spain

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 60 days

Size(s): 2-pound wheel