| Garrotxa | |
|---|---|
_(cropped).jpg) | |
| Country of origin | Spain |
| Region, town | Garrotxa, Catalonia |
| Source of milk | Goats |
| Pasteurized | Yes |
| Texture | Semifirm |
| Aging time | 1 to 2 months |
| Certification | None |
 Related media on Commons | |
Garrotxa is a traditional Catalan goat cheese.[1] Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia.[1][2] The revival began in 1981,[3] and the cheese has since become widespread in artisanal production.[4]
Garrotxa is traditionally made from the milk of Murciana goats and aged in caves to enhance mold development and the resulting flavor.[1] Garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor.[1][4] The cheese is semi-soft.[4] Cheese wheels of Garrotxa are small (typically around three pounds) and mature relatively quickly in the humid Pyrenees.[2] Maturing time varies, but is typically between four and eight weeks.[2][3] The cheese is pasteurized.[2][4][5]
Garrotxa pairs well with crusty country bread,[1] pears,[1] and nuts, such as toasted hazelnuts,[1] or almonds or walnuts.[3] It may be served as tapas or at the end of a meal.[3] Garrotxa is sometimes described as a dessert cheese.[6] The cheese is mildly acidic.[7]
Wine pairing include white wines such as a Catalan Priorat,[3] or Pinot Gris, Verdejo, or Chardonnay with "texture to complement the cheese's buttery sweetness," or fino or dry amontillado sherry, to bring out the cheese's nuttiness.[2]
As of 2010[update], some Catalans were seeking designation of origin status for Garrotxa.[4]
Garrotxa was used to create a hole in a sail by firing it from a cannon, by Mythbusters (ep. 128), to declare "plausible" the apocryphal tale of Captain Coe and the Battle of the Cheese.
