Josep Cuixart, an esteemed Spanish cheesemaker, began Formatges Can Pujol in 1980. With milk from his small herd of goats he produced fresh, ready to eat cheeses at a small factory. However, by 1990, the business had expanded to the point that he was ready to move to a larger location, where the business remained for seven years. Soon after the move, Josep began producing aged cheeses starting with what would become his signature cheeses, Nevat. Now located in the village Vilassar de Dalt, north of Barcelona in Cataluña, Spain, Josep has developed a reputation for excellent cheeses including Nevat and Ros. Formatges Can Pujol still uses the milk from their own herd of goats, but also buy milk from neighboring farmers in their area in order to keep up with demand. MontCabrer is a pasteurized Murciana goat’s milk cheese that is bathed in a mixture of vegetable oil and charcoal. This gives the cheese a rind that is dark grey in color with patches of white mold, making a beautiful contrast against the ivory-white paste.
Its recipe is based on the traditional cheese making techniques of Catalonia. Aged for a period of 60 to 90 days, MontCabrer has a semi-firm texture that is rich and soft on the palate. It is full flavored, with notes of earth, sweet milk and a slight tang at the end.
Pair this cheese with drier white wines - especially those with citrusy notes. Tempranillo works nicely as well. MontCabrer pairs beautifully when served with fig and almond or date and almond cake. It is also lovely when served with Acacia or sunflower honey, or green tomato mostarda.