Formatgeria Artesanal Tiraval Bagà

Always made with the best milk, that's why we work with herds of proximity and thus we guarantee to provide ourselves with fresh milk every day and with all confidence.

History

In 2015, Quesería Tiraval starts its activity, a life project begins when a Terrassa family sets roots in Bagà. The passion for good cooking, the products of the land, the tradition, the mountain... and the cheese, led us to start, first by hobby, then by devotion, this work of pure craftsmanship where perseverance and the illusion are its main ingredients.
During this time, and we will never stop doing it, we have had to learn the trade of cheesemaker. Always in constant learning about time, territory, livestock, ever changing factors, but perhaps that is what makes this job exciting because each cheese is a new challenge to keep improving day by day.
The aim of the Quesería Tiraval is to create cheeses of the best quality, always made with the best milk, that's why we work with herds of proximity and thus we guarantee to provide ourselves with fresh milk every day and of all confidence

Elaboration

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