Eixart in Catalan is synonymous with grafting, symbolizing the growth of this English cheese on a Catalan strain.
It is a cheese based on Cheshire, originally from the region in northwest England of the same name, where it is well known along with Stilton and Cheddar. The 18th century industrial revolution gave great economic and political power to the Cheshire region, allowing local cheese to be exported to the rest of the country, giving it great popularity. Today few Cheshires are handcrafted.
We make L’Eixart with raw cow’s milk, adding beef rennet, yeast and salt. After curdling, we mold it and press it with a heavy weight for 24 hours. We then wrap each piece with a cloth soaked in olive oil, which gives us in a very clean rind after ripening.
Texture: It is a crumbly, brittle cheese and much less elastic than its cousin Cheddar.
Color: Yellowish white, pale peach. More orange and yellowish variants are obtained by adding the natural dye annato.
Taste: Balance between a fresh citric, acidity and a salty warmth.