Garrotxa

Producer: Bauma Origin: Catalonia, Spain

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.

Milk:

goat (pasteurized)

; Aged:

2-3 months

; Breed(s):

Murciano-Granadina, Malaguenya i Alpina

; Rind Style:

natural

; Milk Source:

local farms