Tupí
Tupí is a fermented cheese from the Pyrenees and Pre-Pyrenees, made from cow's or sheep's milk and left to ferment in a glazed ceramic jar with strong liquor. It is soft, creamy and strong tasting, and one of the few cheeses of genuine Catalan origin.
Key Facts
| Country of Origin | Andorra, Spain |
| Specific Origin | Catalonia |
| Milk Type | Cow's or sheep's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 50% |
| Rind | Rindless |
| Texture | Soft, artisan |
| Flavor | Spicy |
| Aroma | Pungent |
| Colors | White |
| Forms | Hand-pressed ball, packed in a glazed ceramic jar |
| Age | Minimum 2 months |
| Also Known As | formatge de tupí |
What is Tupí Cheese?
Tupí, or formatge de tupí, comes from the Pyrenees and Pre-Pyrenees. It was traditionally made in the mountain households of the Pallars region, and also in the Cerdanya and the Alt Urgell. With llenguat, another fermented cheese of the same area, it is one of the few cheese varieties of true Catalan origin.
The recipe starts with sheep's or cow's milk and aiguardent or another similarly strong liquor. Fresh cheese is pressed by hand into a ball until all the liquid drains out, then packed into a glazed ceramic jar called a tupí and covered with the liquor. For the first four or five days the mixture gets stirred now and then.
After that the jar is closed and kept somewhere cool and dry for at least two months while the cheese ferments and firms up to the right consistency. Some households pour olive oil over the cheese in the jar once fermentation is finished.
The result is quite soft and creamy, with a high proportion of fat and a strong taste. It is usually eaten with farmer-style bread and a strong wine. It also works as an ingredient in sauces.
How Does Tupí Cheese Compare?
The most relevant cheeses to compare Tupí against.
