La problemàtica dels formatges de xerigot a Catalunya: brossat, mató, recuit

Abstract

Based on linguistic, technical and anthropologic/cultural documentary sources, the concept of whey cheese in Catalunya has been revised, including references from the XVth Century until today. Simultaneously, a region the Lluçanès was chosen , that was situated in the centre of the old transhumance of sheep herds, to carry out an in depth study and field work. Whey cheese was obtained from the whey of milks with a high solid content, such as ewes milk with the occasional incorporation of goats and cows milk basically, taken from cheeses curdled with the curdling herb Cynara cardunculus and from the whey it is precipitated by controlled boiling without pressing or salting. Although fresh, due to the process it is hygienically safe. Based on the technical data available, it is also evident that the composition is different, as well as the nutritional value and probably the functional values between smooth cottage cheese and those corresponding to its whey. The Catalan expressions brossat, mató and recuit are accepted as synonyms by linguists and technicians, with mató as the main entry. Social changes, in the cattle-breeding and socioeconomic environment, have made it necessary for there to be a slow change since 1910-1920, from whey cheese to mild cheese while keeping the names and in certain cases the curdling agent. An appeal is made to recuperate the technologies and products, bearing in mind not only the history but also the possible economic potential of such a product in todays food world.