Garrotxa is a goat’s milk cheese from around the town of Gironda, near the Pyrenees, in north-eastern Catalonia. This particular cheese was brought back from the brink of extinction through the combined efforts of the renowned cheesemaker and re-inventor of Spanish cheese, Enric Canut, and chemist/farmer Rámon Badía. Although the original Garrotxa was made from raw milk the modern version is made using pasteurised goat’s milk, but in every other aspect the re-inventors have striven to be faithful to the original.
The black mould on the rind is the natural product of the damp, humid conditions of this afforested region. The appearance of a ripe Garrotxa, grey/ black in colour and felt-y to the touch, gives the impression of a much older cheese. It also belies the youth and freshness of the bone-white paste within. The moulds on Garrotxa give it aromas of undergrowth, wet wood, mushrooms and damp earth. The paste is a far fresher affair; an initially mild, buttery flavour gives way to a pleasant sour/bitter aftertaste.
This is an ideal cheese to accompany a plate of cured meats and olives.
- 10 weeks plus
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Ingredients: Raw Goat’s Milk, Starter Culture, Salt, Rennet
For allergens see ingredients in bold.