Balanced goat cheese from Catalonia with walnut and herbal notes.
Catalan goat's milk cheese, pressed and natural-rinded. Hazelnut, herbal, white pepper finish. From the Pyrenean foothills of Spain. Order online.
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Garrotxa is a pasteurized goat's milk cheese from Catalonia in northeastern Spain, named for the volcanic Garrotxa region in the Pyrenean foothills. The recipe was nearly lost in the mid-20th century and revived in the 1980s by a group of young Catalan cheesemakers, and it's become one of the defining modern Spanish goat cheeses.
The wheels are pressed and aged about two months, long enough to develop a gray-blue natural mold rind and a firm, ivory paste underneath. The texture is semi-hard but still pliable, slicing clean and breaking with a slight give. On the palate it leads with a gentle goaty tang, then opens into hazelnut and walnut through the middle, with a quiet herbal note from the rind and a whisper of white pepper on the finish.
What makes Garrotxa worth reaching for is the balance. It's a goat cheese for people who think they don't like goat cheese, and it's a nutty cheese that still tastes like the animal it came from. Right in the sweet spot.
Semi-hard and pressed, with a firm but pliable paste that gives a clean slice under the knife. Ivory interior under a gray-brown natural rind dusted with mold.
Balanced and approachable for a goat cheese, with mild tang up front and a savory herbal pull through the middle. Not aggressive, but plenty of character.
A medium-length finish that holds onto the nutty and white-pepper notes for a beat before fading clean.
Gentle goaty tang on the front of the palate, more clean and yogurty than barnyardy.
Pronounced hazelnut and walnut notes through the middle, the calling card of a proper Garrotxa.
An herbal, slightly forest-floor character from the natural rind, with a hint of the Catalan hillsides underneath.
A whisper of white pepper on the back of the palate, more aromatic than hot.
Natural rind
Gray-blue natural mold rind that carries an earthy, mushroomy note into the paste underneath. Edible, but most people pare it back.
Garrotxa stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Cava and Albariño lift the lactic tang and freshen the nutty middle, while a light Tempranillo or a dry fino sherry mirrors the herbal, slightly peppery finish.
The hazelnut and white-pepper notes love a sweet counterweight, and the classic Catalan move is quince paste with Marcona almonds on a piece of crusty bread.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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