Looks like a rock but tastes like a spectacular artisanal cheese. Garrotxa is unlike any other Spanish cheese you’ve tried so far.

Hard cheese Garrotxa with grey rind
Grey rind on Garrotxa - Cheese Atlas

Where Garrotxa comes from

Garrotxa is a beautiful semi-hard cheese made using pasteurised goat’s milk in the eponymous region of Catalonia, Spain.

In the 1970’s, this traditional cheese had all but disappeared from circulation. However, a small number of artisanal cheesemakers in the region decided to revive it in 1981.

In the recent years, there has been a bit of a cheese renaissance in many regional parts of Spain. A number of traditional cheeses have benefited from this trend such as Viejo Maestro and Roncari Blue.

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The craft of maturing

Nowadays, a handful of artisans in Catalonia have mastered the craft of maturing Garrotxa. Overall, they nurtured the small wheels for up to 6 months.

At this age, the cheese develops a velvety, almost furry, natural rind. On the outside, it looks like a river stone and has a damp woody aroma. In stark contrast, it has a pristine white pâte with a dense buttery texture.

What Garrotxa tastes like

Furthermore, its mild and milky aroma reinforces that this is a truly surprising cheese. On the palate, it is both sweet and savoury, with notes of herbs and nuts and a subtle piquant finish.

Actually, the Penicillium mould on the surface helps neutralise the acidity that leads to a very pleasant mouthfeel.

Overall, it is incredibly moreish and will appeal to people who wouldn’t typically like cheeses made with goat’s milk.

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How to serve Garrotxa

This is one of the rare instances where we recommend removing the rind before serving.

Enjoy this unique artisanal Spanish mountain cheese with a dry Cava and some fresh strawberries.

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