Pronounced 'ga-ROCH-ah,' this moist and cakey Catalonian import is fast becoming Spain's most famous goat. Crafted in the foothills of the Pyrenees, expect more than a bit of similarity to French sheep cheeses like Ossau Iraty. They share a semi-firm texture and sweetness but Garrotxa offers a white pepper piquancy and looks like a river-stone. A velvety grey mold coating lends a woodsy aroma, but is not so ideal for eating. Several weeks in Murray's caves ensures that delicately cakey texture won't harden up. Pair with Cava: the clean, lactic qualities strike harmony with Spain's sparkling white.
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