Garrotxa cheese

Garrotxa cheese is a traditional Catalan cheese made from goat's milk. It is named after the Garrotxa region in Catalonia, Spain, where it originated.

History

Garrotxa cheese has a long history in Catalonia, with records of its production dating back to the Middle Ages. However, it nearly disappeared in the 1980s due to changes in agricultural practices and industrialization. A group of young farmers revived the cheese in the late 1980s, using traditional methods to produce it.

Production

Garrotxa cheese is made from the milk of Murciana goats, a breed native to the region. The milk is pasteurized and then curdled using animal rennet. The curds are cut, drained, and then molded into wheels. The cheese is then aged for several weeks in high humidity caves, which gives it its distinctive gray mold rind.

Characteristics

Garrotxa cheese is semi-soft with a creamy and slightly nutty flavor. It has a gray mold rind and a white interior. The cheese is typically sold in small wheels, weighing around 1 kg. It is often served with bread and fruit, and pairs well with white wine.

See also

• List of goat milk cheeses
• Catalan cuisine
• Cheese

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