SKU: 12

Garrotxa – per 200g

£7.40

In Stock

In stock

About

Garrotxa is a Catalan pasteurised goat’s milk cheese.

This is a new cheese brought back to life in the late 1970s by a number of young graduate city dwellers who decided to leave the city in search of a rural alternative. The Mogent dairy was one of the pioneers who chose to reinvent the old cheese of the comarca of la Garrotxa, a north central region of Catalonia. It is made from pasteurised milk of the Murcia and Granada goats that thrive on the green, herb-filled slopes of the foothills of the Pyrenees and the lowlands of Tarragona on the Eastern coast of Spain.

The Catalan climate is temperate but with significant humidity, conditions that help to create the mould, pell florida the fluffy rind, typical of most Garrotxa cheeses. This pell florida begins to form on the rind during its second week in the maturing chamber and becomes fully formed after around 20 days. A velvety grey bloom coats the rind, while inside the compact paste is snow white with a slightly soft and elastic spring to it. It has a mild goaty yet floral aroma and a herbal taste that is very pleasant on the palate.

Produced all year round, it is an excellent table cheese. It can be used in the kitchen as an ingredient, marinated in herb-infused oil, lightly fried, or consumed as a dessert with a variety of sharp-flavoured citrus fruit

Description

Catalan pasteurised goat’s milk cheese. This is a new cheese brought back to life in the late 1970s by a number of young graduate city dwellers who decided to leave the city in search of a rural alternative. The Mogent dairy was one of the pioneers who chose to reinvent the old cheese of the comarca of la Garrotxa, a north central region of Catalonia. It is made from pasteurised milk of the Murcia and Granada goats that thrive on the green, herb-filled slopes of the foothills of the Pyrenees and the lowlands of Tarragona on the Eastern coast of Spain. The Catalan climate is temperate but with significant humidity, conditions that help to create the mould, pell florida the fluffy rind, typical of most Garrotxa cheeses. This pell florida begins to form on the rind during its second week in the maturing chamber and becomes fully formed after around 20 days. A velvety grey bloom coats the rind, while inside the compact paste is snow white with a slightly soft and elastic spring to it. It has a mild goaty yet floral aroma and a herbal taste that is very pleasant on the palate. Produced all year round, it is an excellent table cheese. It can be used in the kitchen as an ingredient, marinated in herb-infused oil, lightly fried, or consumed as a dessert with a variety of sharp-flavoured citrus fruit

Additional Information

Product Size: 200g