Our cheeses

At Mas Alba we make artisanal goat cheeses with the milk of our own herd, raised and cared for on the family farm in Terradelles, in the heart of the Pla de l’Estany. The control of the entire process —from grazing to maturing— guarantees a product with authenticity, character and a real bond with the land, which reaches our cheese factory to make the products.

Choosing a Mas Alba cheese is taking home a piece of rural identity, made in our workshop with patience, passion and consistency. In the cheese factory, we have several machines and tools that allow us to make the cheeses while guaranteeing traceability.

Name: Babaus pays homage to us — the Huguet family — known locally as the Babaus (the fools). This affectionate and familiar name, just like this cheese, reflects who we are and how we do things
Description: The cheese that most resembles a semi-cured variety. It originates from using the coagulant left over from producing the Uff! and El Pla, made at a slightly higher temperature. It is left to mature in a chamber for three months and becomes a friendly, adaptable cheese
Serving note: The rind is recommended for eating. This cheese is ideal sliced and lightly fried.
Milk type: Raw goat milk
Ripening & coagulation: Minimum maturation of 3 months; enzymatic coagulation
Rennet: Vegetable Herbacol

Name: PetitOt is a tribute to Martí’s son Ot. He first made it while his wife was pregnant, and that cheese became Mas Alba’s first product during the dairy’s early construction phase. A tender, personal name for a cheese full of significance
Description: Rough, orange-white rind with mouldy touches. Ivory-coloured interior, compact and soft texture. Aromas of wood and grassy notes, primary goat milk nuances. On the palate, acidic notes initially, a clear dairy flavour that evolves to a slightly salty finish, gaining complexity from mushroom to hay
Serving note: Essential to eat with the rind. You can give it a creamier texture by blending with a little milk
Milk type: Raw goat milk
Ripening & coagulation: Minimum maturation of 1 month; lactic coagulation
Rennet: Vegetable Herbacol

Name: Terrós evokes the land it comes from and its natural maturation process. It originated as recognition of the humid, living environment of a cave our grandmother told us about and which we later discovered at Mas Alba. There the cheese transforms thanks to moulds and minerals that contribute to its tones and aromas
Description: A goat milk cheese made from cooked curd, a delicacy in today’s cheesemaking scene. It favours humidity. It matures in the cave and the rind is brushed and cleaned weekly. Externally it takes on the colour of the earth and eventually blends with the cave’s stone
Serving note: The rind is recommended for eating
Milk type: Cooked goat milk
Ripening & coagulation: Minimum maturation of 8 months in an underground cave; enzymatic coagulation
Rennet: Vegetable Herbacol

Name: Pla is a tribute to the singer-songwriter Albert Pla — Martí, our cheesemaker, is a big fan. A simple, direct name, like the cheese, but full of personal meaning
Description: A cheese similar to a brie. It has a brownish-white rind due to Penicillium candidum. The paste is soft and elastic with an intense flavour, fresh acidity and a slight mushroom finish
Serving note: The rind is recommended for eating
Milk type: Raw goat milk
Ripening & coagulation: Minimum maturation of 2 months at room temperature; mixed coagulation
Rennet: Vegetable Herbacol

Name: Uff! expresses the sensory impact of this singular cheese. Washed in beer, the live yeasts in the drink aid maturation, giving it an intense, distinctive aroma that does not go unnoticed. It’s a cheese that surprises and leaves a mark — hence the name which evokes the spontaneous reaction to its personality
Description: Soft, cohesive texture — very creamy and pleasant in the mouth. A distinctive beer scent, roasted and fruity notes that combine with a slightly acidic tropical fruit flavour. A fine balance between fresh fruit, a singular character and an enduring, gentle intensity
Serving note: The rind is recommended for eating
Milk type: Raw goat milk
Ripening & coagulation: Minimum maturation of 1 month; enzymatic coagulation
Rennet: Vegetable Herbacol

Name: Voler Volar (wanting to fly) evokes personal stories and curiosities. On the one hand, it recalls Marià — a family member who left to dance abroad and “flew” from home seeking new horizons. On the other, it alludes subtly to a natural phenomenon linked to rye bread that under certain conditions can produce surprising effects
Description: A mild blue cheese, notable for how easily it wins new fans. A moderate to intense flavour that appeals to a wide audience. Made using Penicillium roqueforti
Serving note: The rind is recommended for eating
Milk type: Raw goat milk
Ripening & coagulation: Minimum maturation of 3 months at room temperature; enzymatic coagulation
Rennet: Vegetable Herbacol

Name: The name Cremós reflects the smooth, melting texture of this cheese, inviting a delicate gustatory experience
Description: A soft-paste cheese with an ivory-coloured interior and a texture that can become almost runny depending on maturation. It has regular eyes throughout the paste. Aromas are humid and mushroom-like from the white rind, with gentle goat-milk notes. The palate is complex: it starts with a mild acidity, moves through floral notes and finishes with memories of hay and pasture — leaving a slightly bitter, balanced aftertaste. It is unique for its technique and for combining flavours of the milk and the contribution of Herbacol
Serving note: Cut the cheese from the top and scoop it out with a spoon or spread with a knife
Milk type: Raw goat milk
Ripening & coagulation: Minimum maturation of 1 month; enzymatic coagulation
Rennet: Vegetable Herbacol

El Babaus

Live and let live

Like a yogurt, soft and tender

The cherished one that mimics its surroundings

The soundtrack

An onomatopoeic descriptor

Blue cheese for everyone

Open and enjoy