| Garrotxa | |
|---|---|
 | |
| Country of origin | Spain |
| Region, town | Garrotxa, Catalonia |
| Source of milk | Goats |
| Pasteurized | Yes |
| Texture | Semifirm |
| Aging time | 1 to 2 months |
| Certification | PGI (2022) |
 Related media on Commons | |
Garrotxa is a traditional Catalan goat cheese. [1] Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia. [1] [2] The revival began in 1981, [3] and the cheese has since become widespread in artisanal production. [4]
Contents
Garrotxa is traditionally made from the milk of Murciana goats and aged in caves to enhance mold development and the resulting flavor. [1] Garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor. [1] [4] The cheese is semi-soft. [4] Cheese wheels of Garrotxa are small (typically around three pounds) and mature relatively quickly in the humid Pyrenees. [2] Maturing time varies, but is typically between four and eight weeks. [2] [3] The cheese is pasteurized. [2] [4] [5]
Garrotxa pairs well with crusty country bread, [1] pears, [1] and nuts, such as toasted hazelnuts, [1] or almonds or walnuts. [3] It may be served as tapas or at the end of a meal. [3] Garrotxa is sometimes described as a dessert cheese. [6] The cheese is mildly acidic. [7]
Wine pairing include white wines such as a Catalan Priorat, [3] or Pinot Gris, Verdejo, or Chardonnay with "texture to complement the cheese's buttery sweetness," or fino or dry amontillado sherry, to bring out the cheese's nuttiness. [2]
As of 2010 [update] , some Catalans were seeking designation of origin status for Garrotxa. [4] Garrotxa received the Protected Geographical Indication (PGI) status on 11/13/2022 [8]
