Sometimes when the stock of pals in our cheese fridge is low, I browse through my pictures and try to reembrace the moment when I had the chance to smell, feel & taste some exceptional cheeses.
This is *Tou del Mujal de vaca*, a soft, pasteurized cow´s milk, washed rind glory made with lactic ferments, rennet and mountain salt from Salí de Cambrils, a historic salt mine with a spring as old as 200 million years.
The cheese made by Formatgeria Cal Músic won Bronze at the World Cheese Awards of 2021/22 as well as Gold in 2019 and 2025 at Lactium, the Catalan Cheese Fair in Vic and is a direct relative of Tou del Mujal d´Ovella who finished this years best Catalan Cheese.
Gustav says he recalls pirouetting around his Catalan friend for its toothy rind, perfect paste, and delicate flavor profiles, and is ready to be saddled to trot down south for more.
