cheese, garrotxa

Garrotxa (named for the Catalonian region near Girona) is a DOP goat's milk cheese that nearly disappeared in the mid-20th century but was revived by artisan cheesemakers in the 1980s. The grey mold that develops on the rind contributes a slightly herbal, mushroomy quality and a smooth, slightly waxy rind. The interior paste is firm, ivory, and relatively mild for a goat cheese — the caprylic-capric acid sharpness that defines fresh chèvre is significantly reduced by the aging and pressing, leaving a nuttier, cleaner flavor. Its texture is ideal for slicing and adding to salads, where its mild tang and firm crumble work better than softer goat cheeses. Garrotxa pairs well with Catalonian honey (rosemary, carob), walnuts, and the region's excellent cured meats. It is one of the cheeses that converts self-declared goat cheese skeptics.