This moist, cakey Catalonian import is pronounced ‘ga-ROCH-ah,’and is on the way to becoming Spain’s most famous goat cheese. Garrotxa has a bright snow-white paste and a firm suede-like rind. 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 nevertheless very distinct from French sheep cheeses like Ossau Iraty. Although they share a semi-firm texture and sweetness, Garrotxa differs with a white pepper piquancy. The exterior has been compared to a river-stone.
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 Francoist intervention into farming practices in the mid-20th century. 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.