Recuit
Gastronomy
The region produces a wide range of dairy products, such as cheese and yoghurt, plus the fresh and farmer's cheeses mató and recuit, made with cow's, sheep's, goat's and, recently, buffalo's milk.
Recuit is indeed one of the area's most outstanding products. In the past, it was made exclusively with sheep's milk, but now pasteurised cow's or goat's milk can be used. It means "twice-cooked", because it must be boiled twice before the rennet is added. The result is milky white with a soft, gelatinous texture and a very mild taste. It is usually eaten for dessert, accompanied by honey, sugar or dried figs. A variant is recuit de drap, which is wrapped in a cloth to drain off excess liquid.
