
Govern de Catalunya (Attribution or Attribution), via Wikimedia Commons
About Queso Garrotxa
Formatge Garrotxa is a traditional goat’s milk cheese from Catalonia, Spain, recognized under the Protected Geographical Indication (PGI) system. It is made exclusively from whole goat’s milk using the mixed curdling technique. The cheese has a regular cylindrical shape with rounded edges, and its size varies between 0.5 kg and 1 kg. Its defining feature is its bloomy rind, covered in blue-grey mold, giving it a fuzzy, ashy appearance. The paste is off-white, firm, and smooth, with a mild lactic flavor and aromas of fresh goat’s milk and butter, while the rind contributes damp, cellar-like notes. The cheese is matured for at least 21 days, during which it is carefully handled to develop its characteristic rind naturally. It is never artificially inoculated with mold. Packaging is done exclusively in the production area to preserve the delicate rind. This cheese is an important part of Catalan culinary heritage and has gained international recognition.
Key Facts
Country of Origin | Spain |
Specific Origin | Catalonia |
Protection | PGI (2022) |
Milk Type | Goat |
Milk Treatment | Pasteurized |
Fat Content | Minimum 45% (in dry matter) |
Moisture Content | Maximum 70% (dry extract) |
Rind | Bloomy, ashy, blue-grey mold-covered |
Texture | Firm, smooth |
Flavor | Mild lactic notes |
Aroma | Medium intensity; fresh goat’s milk, butter, and cellar notes |
Colors | Off-white paste with blue-grey mold on the rind |
Forms | Cylindrical with rounded edges |
Age | Minimum 21 days |
What is Queso Garrotxa?
Formatge Garrotxa / Queso Garrotxa is a traditional Catalan goat cheese, recognized under the Protected Geographical Indication (PGI) system. It was revived in the 1980s by a group of cheesemakers who sought to create a matured goat’s cheese using traditional techniques combined with modern knowledge. This revival took place across Catalonia, particularly in the Garrotxa region, where young cheesemakers, often referred to as "neo-rurals," played a key role in restoring its production. The cheese has since gained national and international recognition as a high-quality artisanal product.
Garrotxa is made exclusively from whole pasteurized goat’s milk using the mixed curdling technique. It is aged for a minimum of 21 days, during which it develops its characteristic bloomy blue-grey rind due to naturally occurring surface mold. This rind gives the cheese a fuzzy, ashy appearance and contributes to its distinct damp, cellar-like aroma. The interior paste is off-white, firm, and smooth, with a mild lactic flavor dominated by fresh goat’s milk and butter notes.
Every stage of Garrotxa’s production, from milk collection to packaging, takes place within Catalonia to preserve its authenticity and protect the delicate rind. The cheese has become a symbol of Catalan gastronomic heritage, frequently enjoyed for its buttery, slightly tangy taste. Traditionally served with rustic bread, fruits, or paired with wines, Garrotxa exemplifies the craftsmanship and dedication of Catalan cheesemakers. Its continued success in both local and international markets is a testament to the rich history and evolving traditions of artisan cheesemaking in the region.
Alternative Names for Queso Garrotxa
Formatge Garrotxa, Garrotxa