The Eixart

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, native to the region in the northwest of England with the same name, where it is well known along with Stilton and Cheddar. The industrial revolution of the thirteenth century gave great economic and political power to the Cheshire region, allowing the export of local cheese to the rest of the country thus giving it great popularity. Nowadays few Cheshires are made by hand.

We make L’Eixart with raw cow’s milk, adding beef rennet, ferments and salt. After setting, we mold it and press it with a high weight for 24 hours. Then we wrap each piece with a cloth soaked in olive oil, which results in a very clean skin after maturation.

Texture: It is a crumbly, brittle and much less elastic cheese than its cousin Cheddar.

Colour: Yellowish white, pale peach. More orange and yellowish variants are obtained by adding the natural dye annato.

Taste: Balance between a fresh acidity and a salty warmth.