Pronounced: “Ga-RAH-cha”, Garrotxa is a traditional Catalan goat’s milk cheese. It is traditionally made from the milk of Murciana goats and aged in caves to enhance mold development and the resulting flavor. Garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor. The cheese is semi-soft. and pasteurized. It’s flavorful without being stinky or overpowering, and has a nice soft texture, unlike the crumbly texture that people generally associate with goat’s milk cheeses.
Choose it as a Pick 3, with couple other cheeses to contrast. It is best served with crusty bread and nuts, which come on the plate. Some consider it a dessert cheese, so it’s a good after-dinner choice as well.
Cheese Geek Note: Almost extinct by the early 1980s, Garrotxa has been revived by a young cheesemakers and goat farmers’ cooperative in Catalonia. The revival began in 1981, and the cheese has since become widespread in artisanal production.