The Montbrú farmhouse dates back to 1450 and was originally used as a farmyard home for goats and sheep. The first documented cheese making activity was in 1800 using cow’s milk and the resulting cheese was sold at the local market on Sundays. Goats were reintroduced in 1981 and less than a decade later, the Montbrú brand was formed.
Sarró, in Catalan, means ‘wrapped in cloth’ - this process allows the cheese to develop natural moulds which give the cheese its distinctive flavour.
Montbrú Bufala Sarro is a firm but buttery cheese with a semi soft texture and fantastic earthy, mushroom flavour.
This cheese is aged for a minimum of 4 months, though usually longer and is made with pasteurised buffalo milk and traditional rennet.
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