Queso Garrotxa 
Garrotxa is a pasteurized goat cheese from Catalonia, Spain, made from Murciana goat milk and aged in caves. It is known for its powdery gray-blue rind, firm semi-soft body, ivory interior, and mildly acidic, earthy flavor.
Govern de Catalunya (Attribution or Attribution), via Wikimedia Commons
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 |
| Also Known As | Formatge Garrotxa, Garrotxa |
What is Queso Garrotxa?
Garrotxa is a traditional Catalan goat cheese. It was almost extinct by the early 1980s, then brought back by a cooperative of young cheesemakers and goat farmers in the Garrotxa area of Catalonia. The revival started in 1981, and artisanal production has spread widely since. Some Catalans were pushing for designation of origin status as of 2010, and the cheese received Protected Geographical Indication status on 11/13/2022.
The milk traditionally comes from Murciana goats and is pasteurized. Wheels are small, usually around three pounds, and they mature fairly fast in the humid Pyrenees. Aging happens in caves, which encourages the mold growth that shapes the flavor. Maturing time varies, but four to eight weeks is typical.
The rind is powdery gray or grayish blue. Inside, the paste is ivory colored, firm and semi-soft, with an earthy, mildly acidic flavor.
Garrotxa goes well with crusty country bread, pears, and nuts such as toasted hazelnuts, almonds, or walnuts. It turns up as tapas or at the end of a meal, and it is sometimes called a dessert cheese. For wine, try a Catalan Priorat, Pinot Gris, Verdejo, or a Chardonnay with enough texture to match the cheese's buttery sweetness. Fino or dry amontillado sherry brings out its nuttiness.
The cheese also had an odd moment on television. MythBusters fired a wheel of Garrotxa from a cannon to punch a hole in a sail, testing the apocryphal tale of Captain Coe and the Battle of the Cheese, and rated it plausible.
How Does Queso Garrotxa Compare?
The most relevant cheeses to compare Queso Garrotxa against.
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