WHAT IS GARROTXA?
This semi-hard queso is made from the pasteurized milk of Murciana goats (though cow’s milk is sometimes used as well). Garrotxa is aged on average for 1 to 2 months in the Pyrenees mountains. The rind has a light grey mold covering a creamy and crumbly interior. Think of this cheese as the Spanish Basque cousin to the French Ossau Iraty.
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WHERE IS GARROTXA MADE?
Catalonia is located in northeastern Spain near the border of France. So depending on the most recent election this is either a Spanish or Catalonian cheese. Catalonia is home to Barcelona as well as a thriving agricultural sector. In general it is one of the most expensive regions in which to live.
IF JURASSIC PARK WAS A DAIRY, GARROTXA WOULD BE ITS’ T-REX!
This cheese was pretty much extinct by the early 1980’s. But a few rebellious young cheese makers came along. Much like with Cantal, they revived the production of this cheese. Under General Franco’s rule of Spain, many smaller Spanish dairies had gone out of business. This led to a reduction in the artisanal production of cheeses like Garrotxa. With the General’s passing though, and thanks to the work of Senor Eric Canut, this queso is now a popular among artisanal Catalonian farmers.
WHAT CAN I PAIR THIS QUESO WITH?
Chardonnay or Pinot wines work well. Garrotxa is a great side to a Spanish cured hams like Serrano, along with some nuts, honey and perhaps even a hard cider or Heferweissen beer! For a Spanish cheese flight, go with classics like Roncal and Manchego. Or for more of an international tour, try an Italian Pamesan Reggiano and an American Humboldt Fog.