{"id":13282,"date":"2026-11-11T12:37:35","date_gmt":"2026-11-11T11:37:35","guid":{"rendered":"https:\/\/theboardbarcelona.com\/?p=13282"},"modified":"2026-11-11T12:37:35","modified_gmt":"2026-11-11T11:37:35","slug":"blau-cereta-cheese-the-cerdanya-blue-in-every-one-of-our-cheese-boards","status":"publish","type":"post","link":"https:\/\/theboardbarcelona.com\/en\/blau-cereta-cheese-the-cerdanya-blue-in-every-one-of-our-cheese-boards\/","title":{"rendered":"Blau Ceret\u00e0 Cheese: The Cerdanya Blue in Every One of Our Cheese Boards"},"content":{"rendered":"\n

Some cheeses accompany, and some make themselves noticed. Blau Ceret\u00e0<\/strong> is one of the latter, which is why it has a permanent place in all of our cheese boards<\/strong>.<\/p>\n\n\n\n

Today we\u2019re telling you where it comes from, what it\u2019s like and the best way to enjoy it.<\/p>\n\n\n\n

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Where it comes from<\/h2>\n\n\n\n

Blau Ceret\u00e0 is a Catalan blue cheese<\/strong> created by Pere Pujol of the family-run dairy Productes L\u00e0ctics Mol\u00ed de Ger<\/strong>. The business operates from a former mill in the municipality of Ger, in the heart of the Cerdanya<\/strong>, more than a thousand metres above sea level, beside the River Segre. The family has farmed for generations, raising Friesian cows, and makes the cheese with milk from their own farm.<\/p>\n\n\n\n

The name has a story too: \u201cceret\u00e0\u201d refers to the Cerdanya, the region where it\u2019s made, and recalls the Ceretani, a pre-Roman people who lived there.<\/p>\n\n\n\n

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How it\u2019s made<\/h2>\n\n\n\n

It is an artisan<\/strong> cheese made from raw cow\u2019s milk<\/strong>. Only milk, salt and cultures go into it, with no additives, preservatives or colourings. It matures for around three months<\/strong> in chambers with controlled humidity and temperature, a process that allows its blue veining to develop.<\/p>\n\n\n\n

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What it\u2019s like: creamy and full of character, yet approachable<\/h2>\n\n\n\n

Inside, it has an ivory-coloured paste with a few bluish veins, and its natural rind is covered with a whitish mould. On the palate it is creamy and subtle<\/strong>, with a salty, slightly spicy note that makes it clear it\u2019s a blue, but without the intensity that can sometimes put people off. It also leaves a lingering taste of milk, with a rich, savoury finish.<\/p>\n\n\n\n

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Why we choose it for our boards<\/h2>\n\n\n\n