Formatgeria Artesanal Tiraval Bagà

Always made with the best milk, that is why we work with local herds and thus guarantee to provide us with fresh milk every day and with complete confidence.

History

In 2015, Formatgeria Tiraval began its activity, a life project began when a family from Terrassa planted roots in Bagà. The passion for good cuisine, for local products, for tradition, for the mountains... and for cheese, led us to begin, first out of hobby, then out of devotion, this work of pure craftsmanship where perseverance and Illusion are its main ingredients.
During this time, and we will never stop doing it, we have had to learn the cheesemaker's trade. Always constantly learning about the time, the territory, the livestock, always changing factors, but perhaps that is what makes this job exciting, since each cheese is a new challenge to continue improving day by day.
The objective of Formatgeria Tiraval is to create cheeses of the best quality, always made with the best milk, which is why we work with local herds and thus guarantee to provide ourselves with fresh and reliable milk every day.

Elaboration

• The maturation of the milk is done in a water bath to respect its structure as much as possible and preserve all its properties.
• Approximately 85% of milk is water, which is the part that must be extracted as whey.
• Once the curd is separated from the whey, it is time to mold to give shape to the cheese.
• Finally, we prepare them to enter the maturation chamber, where time and care for the cheeses will lead to an exquisite, healthy and natural product.