Sarró de Cabra
Boasting a musty blue-gray rind reminiscent of glossy wet stone that encases a dense, bone-white paste, this aged Spanish goat’s milk cheese is absolutely striking.
Maker Oriol Antúnez lives on his family farm in Catalonia, where his parents, Pere Antúnez and Inmaculada Llonch, began raising goats in the mid-1980s and experimenting with cheesemaking in their kitchen. Eventually the couple built a small production facility in their old stone home, in a cavernous room carved into a hillside that once housed the cistern. Six years ago, the family moved production to a much larger, modern facility on the outskirts of Moià—and Oriol began expanding the product line, driven by a desire to experiment with new styles.
While Oriol works with several types of milk, some of his classic cheeses utilize goat’s milk from the family farm. This one, Sarró de Cabra, is wrapped in cheesecloth into a traditional servilleta shape when fresh; as it ages, it sproutsa blue-gray rind similar to that of traditional Catalan garrotxa.
With stone cellar vibes on the nose and a slightly waxy aroma, Sarró de Cabra yields sharp, lemon-goat flavors that develop slowly on the palate, layered with hints of herbs. Minerals linger in the aftertaste of the firm-but-creamy paste.
This cheese goes gangbusters with noci verdi candite—an Italian condiment made from chewy green walnuts preserved in syrup. With the tangy-sweet goat’s milk cheese, the pairing is like candy.