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. 


goat (pasteurized)

; Aged:

2-3 months

; Breed(s):

Murciano-Granadina, Malaguenya i Alpina

; Rind Style:


; Milk Source:

local farms

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.

Garrotxa Image
  • Garrotxa Image
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Certified: DOP

Item No.SizePackWeight
R451102 lb4/case9 lb


Goat milk (pasteurized), enzymes, lamb rennet, salt

2022, Bronze, World Cheese Awards

2018, Best Garrotxa in Catalonia, LACTIUM