It is semi-soft with creamy and aromatic meat body and is made in the Catalan Pyrenees mountain region of northern Spain. Urgelia cheese has a robust, slightly salty flavor with small eye holes through out. The salty flavor comes from the salt brine used to cure it. Otherwise it has a slightly nutty, beefy and creamy flavor.
Urgelia goes well with burgundy and merlot wines, is a great complement to crackers, olives and breads. This Spanish cheese is comparable to the French cheese called St. Nectaire made in the Auvergne region of central France.
You can buy this cheese at specialty store but it can get pricey. Venissimo Cheese, Inc. out of San Diego sells urgelia for $11.00 a half pound.