Mató
Mató is a type of fresh cheese that has been popular in both Catalunya and the Balearic Islands since medieval times. It is made from either sheep’s or goat’s milk and is lower in fat than most cheeses. Traditionally, the milk was heated and curdled using thistle flowers or lemon juice, then strained through a cloth. Today, it is also produced commercially, sometimes using cow’s milk. Mató is not aged and is usually sold when only a few days old. It is most commonly served with honey as the classic Catalan dessert ‘mel i mató’.
Garrotxa
Garrotxa is a semi-soft goat’s cheese from the region of the same name. It is made from the pasteurised milk of Murciana goats. Almost forgotten until it was revived by a farmers’ cooperative in the 1980s, it is now produced by artisanal makers. The cheese is typically aged for 4 to 8 weeks and has a nutty, herbal, and mildly acidic flavour. It is often served after a meal with fruit or nuts, or as a tapa.
Sarró de Cabra
Sarró de Cabra is a traditional goat’s cheese from Moià near Barcelona. It is made from pasteurised goat’s milk, aged for around two months, and wrapped in a cloth. During this time, a grey rind develops on the outside, giving the cheese its distinctive shape and appearance. The name comes from ‘sarró’, a Catalan word for a leather bag traditionally used by shepherds to carry food. The cheese itself is white and semi-soft, with a buttery texture and a slightly citrusy flavour.
Tupí
Tupí is a very traditional cheese associated with Tros de Sort, a cheesemaker based in the Catalan Pyrenees. It can be made from pasteurised cow’s, goat’s or sheep’s milk. Once the fresh cheese had formed, it was placed in a clay jar called a tupí and mixed with a strong liquor, often flavoured with anise. The mixture was then left to ferment for several months.
After fermentation, olive oil was sometimes added. The resulting cheese is rich, spicy and tangy. It is high in fat and creamy, usually eaten with bread, sometimes with honey or tomatoes, and often accompanied by wine.
Formatge de la Selva
Formatge de la Selva is produced in Fornells de la Selva, a village between Girona airport and the city of Girona. Made from pasteurised cow’s milk, it is produced on a small scale from full-fat local milk and aged for about 1 month. The cheese is straw yellow in colour with a buttery texture and a slightly yoghurt-like aroma and flavour. It is usually sold in large wheels and can sometimes be found in wedges in local shops. Although production is limited, it is relatively easy to find.
Local cheesemakers
Small-scale cheesemaking still exists across Baix Empordà, where a handful of producers continue to work with local milk and traditional methods. Two examples close to home are Ullastret and Fonteta.
Recuits Nuri – Ullastret
This small family business has been working with goat’s milk since 1972. Founded by Nuri in Ullastret, it became known locally for its traditional recuit de drap, a soft, fresh cheese typical of Empordà. Today the second generation continues the craft, producing recuit, mató, yoghurt and other goat’s milk specialities using local milk.
Casa Martell – Fonteta
Casa Martell produces artisanal dairy products in the heart of Baix Empordà. Best known for its ‘recuit de drap’ made from goat’s and cow’s milk, the dairy also offers a small selection of traditional cheeses and other fresh milk specialities. During the season, they also serve artisanal ice cream, such as yoghurt with fresh cherries or their signature ‘recuit’ with cookies, to eat on their quiet patio or take home.
Formatges La Balda – Granollers de Rocacorba
Located at Mas La Vilotxa in Granollers de Rocacorba (Sant Martí de Llémena), Formatges La Balda is an artisanal cheesemaker with national recognition. Their Golany cheese won a bronze medal at the 16º GourmetQuesos, Campeonato de los Mejores Quesos de España 2026. This soft, washed-rind cow’s milk cheese has a buttery texture and a rich aroma. A standout local product from the Girona region.
Where to buy
Some of these cheeses can be found in larger supermarkets, but many of the more traditional varieties are easier to discover in local food shops. Across towns on La Costa Brava, butcher’s shops and small delicatessens often sell regional cheeses alongside xarcuteria, olive oil and local wines.
From soft fresh cheeses such as mató to aged mountain varieties and local specialities like recuit, Catalunya offers a rich and diverse cheesemaking tradition. Exploring these flavours is one of the quieter pleasures of life on La Costa Brava.