Lupulus

There are many factors that influence the flavor of Lupulus cheese. Learn more about this fabulous cheese and you'll know how to select the best Lupulus when making your purchase.

Want to know more about Lupulus cheese? We tell you everything here, so you're fully informed about this cheese before you buy it.

Of course, the best way to get to know Lupulus cheese is by tasting it, but on our website, you'll find clues to determine if Lupulus is the right choice for your palate in advance.

Is Lupulus cheese the right fit for you? Keep reading and you'll find out.

Cheese Lupulus is a pasteurized cow's milk cheese that is produced by the family-owned cheese-making company, Muntanyola, located in Mas Vilavendrell de Muntanyola, in the northeastern region of Catalonia, Spain. Muntanyola is an inland town in the Osona region with a long tradition of livestock and agrofood industries.

Lupulus is a unique cheese that is made at an altitude of 900 meters and has an interesting twist - its rind is infused with Montseny beer. This gives the cheese a distinctive, yet unpublished flavor. This is a common recipe in countries like Belgium and France, where they are known as Trabes de Quesos. In Catalonia, they are still relatively unknown but gaining popularity. Another beer-washed cheese from the region is the UFF! from La Montada de la Pau, but that one is made from goat's milk.

Lupulus is a semi-soft pressed cheese with enzymatic coagulation. It undergoes an aging process in a cellar for two and a half to three months, during which the cheeses are regularly turned (two to three times per week), brushed, and washed with beer. The rind gradually transforms into a soft, flexible, and bright orange-red color.

This cheese has a buttery texture and a delightful, pleasant flavor. The taste of Lupulus reminds us of the yeast from the beer, similar to the Belgian cheeses created by the Trappist breweries. After five months of aging, the beer yeast penetrates even further, resulting in a creamier texture and a more pronounced flavor.

Like many cheeses of this style, Lupulus has a pleasant and pronounced aromatic profile. However, its taste in the mouth is less aggressive than its aroma might lead us to believe. Traditionally, this type of cheese is consumed at room temperature or slightly warmed. One can cut off the top crust and enjoy the almost liquid cheese from the center, either with bread or a spoon.

Lupulus can also be served as a cheese platter, accompanied by bread and fresh fruits. It can be melted on toast or used in various dishes, adding a creamy and flavorful touch. The possibilities are endless when it comes to enjoying this versatile cheese.

In conclusion, Lupulus is a unique beer-washed cheese produced by Muntanyola in Catalonia. Its notable infusion of beer gives it a distinctive aroma and flavor. Whether enjoyed on its own, paired with bread and fruits, or incorporated into various recipes, Lupulus is an exquisite cheese that showcases the craftsmanship of Muntanyola's cheese-making tradition.

✓ Spain