One of the first cheeses developed by Tros de Sort was a cow’s milk ‘tomme‘ called Costa Negra, with black rind in homage to a large forest of black spruce near the village of Sort. Soon afterwards they made a red variant (“roia” in the local mountain dialect of Catalan). Costa Roia’s rind is scrubbed repeatedly with a light brine, herbal extract and B. Linens. Of Tros de Sort’s cheeses, Costa Roia is the one that has been more accepted by the public.
Long, deep and buttery taste, very personal, with intense and ammoniac aromas that pairs very well with full body beers and sweet wines.