The "txa" is Catalan and is pronounced cha. It's Ga-ro-cha, and well worth knowing. With its traditional, moldy-gray, fuzzy rind, this aged wheel is a brilliant expression of goat milk at its best. The aged wheels remain cakey, with the woodsy flavor of pinenuts. Produced in northeast Spain (Catalonia), the cheese has inspired imposters across Spain who have hopped on the Garrotxa bandwagon, prompting the application for a new D.O. to protect a local specialty. Our producer of choice knows his limits: he sold his goats to the neighbor and buys the milk back to produce and age this cheese in his backyard facility. The rind is best left uneaten. Superb with Catalan Cava or whites from Rias Baixas.