Pronounced ‘ga-ROCH-ah,’ this moist and cakey Catalonian import is fast becoming Spain’s most famous goat. The ‘La Bauma’ brand is crafted by Tony Cueca in the foothills of the Pyrenees. The northern proximity explains its similarity to French sheep cheeses like Pyrenees Brebis. 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. Pair with Cava: the clean, lactic qualities strike harmony with Spain’s sparkling white.