Produced in Catalonia, Spain, Garrotxa is a traditional Spanish cheese that had virtually become extinct when it was revived in the 1980's.
Unlike many other European countries, historically Spain never developed many cheeses for sale on a commercial basis. However, recent years have seen this trend reversed, with a renaissance of traditional, formerly extinct cheeses, as well as the introduction of many new varieties.
Today, Garrotxa is produced by a small number of (mostly new) cheesemakers who are dedicated to revitalizing this cheese.
Made from pasteurized goat's milk, Garrotxa (which is also known as "pell florida," meaning "bloomy rind" in the Catalan dialect) is matured for between three and four weeks in natural caves.
Cheeses weigh 2lbs. and develop a distinctive gray rind that has the appearance of suede.
The interior paste is ivory-white in color, becoming slightly darker towards the rind. The texture is firm, smooth and slightly supple, with occasional small holes.
Flavors are mildly herbal and earthy, with a pleasant lingering tang. There is a hint of hazelnuts in the aftertaste.
Garrotxa is a very wine-friendly cheese and pairs well with simple reds as well as some of their heftier cousins.