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$32.00 / Lb
garrotxa cheese
  • Pasteurized
  • Animal Rennet
  • Age: 2-3 Months
  • Goat Milk
  • Spain
  • Approachable
  • Soft

Given the popularity of this Catalonian cheese, it’s hard to believe it was nearly extinct. One taste of its mild tanginess, hit of hazelnut, and white pepper piquancy, and you’ll understand why production was revitalized in the 1980s. Pasteurized goats’ milk makes up the cakey, semi-firm paste, while the smooth gray mold lends a woodsy aroma to the inedible rind. Up your grilled cheese game with this melter or pair it with a cider for fruity balance

“People tend to only pair olive oil with bread. I suggest pairing it with this cakey textured cheese. It will become your go-to pre-dinner snack.”
Murray’s Culinary – New York, NY
Pasteurized Goat's Milk, Salt, Calcium Chloride, Rennet, Cheese Cultures, Lysozyme (From Egg). Rind Rubbed With Olive Oil.

Allergens: Eggs, Milk

  • It is said that Garrotxa’s production was revitalized in the 1980s by Enric Canut and Ramón Badía after they researched traditional Catalonian cheeses that could be produced from the region’s extra goat’s’ milk.
  • The gray-ish mold on the Garrotxa is a natural byproduct of the region’s humidity.
  • Garrotxa is also known as “pell florida,” meaning “bloomy rind” in the Catalonian dialect.

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