This moist, cakey Catalonian import is pronounced ‘ga-ROCH-ah,’and is on the to becoming Spain’s most famous goat cheese. Garrotxa has a bright snow-white paste and a firm rind like suede. The texture melts on your tongue and is moist and supple.Mildly herbal with the briefest whisper of damp earth that makes this goat approachable, this semi firm cheese is a real treat. Handmade in the Pyrenees foothills this cheese is quite similar to French sheep cheeses like Ossau Iraty. Although they share a semi-firm texture and sweetness, Garrotxa differs with a white pepper piquancy and the exterior has been compared to a river-stone. A velvety grey mold coating lends a woodsy aroma, but is not so ideal for eating. Steeping in Stinky’s Cheese cellar in port ensures that delicately cakey texture will shine through.
Its fresh milk taste makes it perfect for a cheese plate or a welcome, bright addition to an otherwise heavy dish. Pair with Cava to highlight the clean, lactic qualities of this delicately hearty cheese. Or, of course, port!
How Garrotxa is Made
The original recipe for this traditional cheese was almost made extinct after government intervention with farming policies in the mid-1900s. This version of traditional Garrotxa thankfully reappeared on cheese counters around the globe in the 1990s, paying homage to the small production methods of the original. Garrotxa is made in Girona, a north-central province of Catalonia where the region’s mountainous and wet climate produces fertile pastures for the goats to feed on creates luscious and flavorful milk.