The name of this cheese comes from the area of La Garrotxa, in the province of Gerona (Cataluña). Garrotxa fell into extinction for a number of years, but this old-style DOP certified cheese was revived by Catalonian cheesemakers dedicated to traditional production methods. The environmental conditions of the region naturally foster the growth of grey-blue mold, penicillium galaucum, which forms on the rind. Semi-soft paste, tangy flavor, with a nutty, herbal finish are typical of this cheese. The molded cheese is salted in a bath for approximately six hours and finally allowed to mature in a fresh, humid environment. Bauma’s Garroxta presents a bluish-gray velvety cortex with a white interior that is compact, with small cavities throughout. The taste is slightly acidic and pungent with a nutty aftertaste. The pleasing, velvety one-of-a-kind rind and the fresh, tangy, herbaceous paste make Garrotxa a must-have in the case.
goat (pasteurized); Aged:
2-3 months; Breed(s):
Murciano-Granadina, Malaguenya i Alpina; Rind Style:
natural; Milk Source:
- Flavor Profile
Aroma: fresh herbs and citrus
Texture: semisoft, moist and creamy
Flavor: buttery with an earthy tang
- Recommended Uses
Garrotxa can be eaten as an appetizer, in salads or it can be cooked in different ways. It pairs well with white wines, either dry or fruity.
Goat milk (pasteurized), enzymes, lamb rennet, salt
2022, Bronze, World Cheese Awards
2018, Best Garrotxa in Catalonia, LACTIUM