Masterelés

Masterelés refers to a type of artisanal cheese originating from the Pyrénées region of France. These cheeses are traditionally made from raw sheep's milk, often from the Latxa breed, which contributes to their distinctive flavor profile. The production process is typically small-scale and relies on time-honored methods passed down through generations.

The cheese is characterized by its firm texture, which can range from semi-hard to hard depending on its aging period. Its aroma is often described as earthy and slightly nutty, with a taste that can be mild and milky when young, developing into a more pronounced, piquant, and sometimes salty flavor as it matures. Masterelés are often aged for several months, allowing complex aromas and tastes to develop.

Visually, masterelés typically have a natural, rustic rind, which can vary in color from pale yellow to a darker brown. The interior paste is usually an ivory to pale yellow color. This cheese is frequently produced in small, round shapes. It is commonly enjoyed on its own, paired with bread, or incorporated into regional dishes. Its production is concentrated in specific mountain villages, making it a representative product of its local terroir.