Cheeses
Formatge de Tupí
Formatge tupí
Andorra
Fermented cheese aged in a clay pot with brandy, a strong Catalan-Pyrenean speciality.
Original eatfuls sticker artwork
What it is
A closer look at Formatge de Tupí.
Fermented cheese aged in a clay pot with brandy, a strong Catalan-Pyrenean speciality.
What to look for
Know it when you find it.
Potent, pungent spreadable cheese with a boozy kick.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Formatge de Tupí.
Andorra
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Ааруул
Curd pressed into shapes and dried hard on the roof of a ger for weeks, eaten as a sour, chalky snack that keeps indefinitely.
Karlovy Vary, Czech Republic
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Abertam is a cheese from Karlovy Vary, rooted in local cooking tradition.
Auvergne-Rhône-Alpes, France
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Semi-hard mountain cheese from Haute-Savoie with fruity nutty flavor.
Tuscany, Italy
Accasciato
Accasciato is a named Italian cheese from Tuscany, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.