Garrotxa: A Superb Goat Cheese From Spain

Garrotxa  (ga-ROW-sha) is an exceptional goat cheese from the Catalonian region of Spain. Garrotxa is produced by using pasteurized milk from free range goat herds that feed on the local grasses and herbs. It is normally aged for three weeks but can be aged up to seven weeks. Since it is pasteurized there are no United States importing restrictions on it, however, it is somewhat difficult to find in the US. It should be able to be purchased from  a good cheese shop that carries a wide variety of Spanish cheeses or check out Whole Foods or Wegmans markets.

Details and Flavor: Garrotxa is a small cheese, about 2lbs, with a very thin  gray moldy micro-fiber like inedible rind that should be removed. The interior has white paste that is somewhat moist, and dense but not hard, older versions will be drier. The flavor is mild and not overtly goaty but does possess  nice herb flavors that represent Thyme and Rosemary with a nutty overtone. Garrotxa melts well so you can experiment with it in your recipes. Try spreading some Spanish quince paste (membrillo) or honey on a slice of Garrotxa as an afternoon snack.

Spanish Membrillo Quince Paste 

Wild Oak Honey Imported From Spain

Notes: When shopping for Garrotxa do not purchase any that are cracked or have any mold on the INTERIOR  paste. Garrotxa will stay fresh once it is cut for about two weeks if kept alone wrapped in paper and covered with tin foil in a vegetable bin of the refrigerator. Garottax can be served with crusty bread, cured meats, sweet fruits and soft nuts. It is also a great table cheese eaten by itself, saved over salads or melted over potatoes or other vegetables.

Wine Pairings: Spanish red wines like Rioja or white wines like Pinot Gris or Chardonnay