Garrotxa cheese
Garrotxa has a long history of creaminess and complexity. During the 12th century, when the variety first appeared in Catalonia, shepherds created it by ageing goat's milk cheese in caves with walnut leaves. This gave Garrotxa its distinctively mellow, nutty flavour. Years later, large-scale production of Garrotxa would move indoors using pasteurized milk, but the cheese-makers still remain true to the traditional aging process.
To savour a genuine Garrotxa experience, look for round or triangular wheels made with pasteurised or raw goat's milk. When cut open, the inside should appear supple and ivory-colored, with barely visible eyes and a firm, slightly elastic texture. The rind may be covered with grey or white mold which is edible and enhances the flavour.
Garrotxa's flavour kicks off with a pleasantly mild tartness, quickly followed by a robust, earthy taste that's both piquant and creamy. Depending on how it's been aged, various notes of nuts and sweet herbs come through, such as rosemary and thyme. The finish is often sharp, leaving your palate singing with a lingering zing.
In terms of cheese boards, Garrotxa stands out among other offerings due to its versatility. It pairs beautifully with cured meats or fresh jams, or adds an interesting twist to salads and sandwiches. Thanks to its creamy texture, it also melts easily for decadent fondues and flambé dishes.
The best way to enjoy Garrotxa is alongside a glass of Spanish wine, so why not take a cue from the locals, who have been pairing it with local wines for centuries? Whether you opt for a crisp white or a bold red, you're sure to find a marriage of flavours that will leave you wanting more.
If you're ready to try some Garrotxa, head to your favorite cheese shop and ask to sample a wheel. Once you've tasted it, you will understand why this cheese has been revered in Catalonia for more than eight hundred years. Bon appetit!
Garrotxa cheese recipes
Amazing Garrotxa cheese recipes sourced from the web.
The origin of Garrotxa cheese
The renowned Garrotxa cheese, native to the region of Catalonia in northern Spain, has a surprisingly rich and illustrious history. Its origins can be traced back to Roman times in the Val d’Aran region of the Pyrenees, where the cheese was first mentioned in one of the area’s earliest documented culinary works.
Over the centuries, local farmers in the Garrotxa region crafted their own unique version of the cheese, utilizing the plentiful goat’s milk available in the area to nurture a bold and creamy taste. The cheese slowly matured over time in the dark, humid caves of the region to give it its distinctive nutty aroma and creamy texture.
With the dawning of the Spanish Civil War, the Garrotxa cheese nearly fell into obscurity due to the disruption of local trade and production. But just as quickly as it had nearly disappeared, the cheese regained steam with its resurgence in the early 1950s. As people began to rediscover the cheese, its popularity spread through regional markets and eventually beyond the Spanish borders.
Today, Garrotxa cheese is internationally famed for its soft and pillowy curds and its earthy and mushroom-like notes. The cheese has even been awarded several top accolades, including a gold medal at the International Cheese Awards in London and recognition as a Protected Designation of Origin (PDO).
For tourists and locals alike, the cheese has become an integral part of Catalan cuisine and a beloved symbol of the region’s culture and history. In honor of its legacy, though local production of the cheese has never quite reached its original heights, its distinct flavor continues to be enjoyed by cheese connoisseurs across the globe.
Types of Garrotxa cheese
The exquisite and piquant Garrotxa cheese is a beloved culinary staple in Spanish, Italian and French cuisines. This delectable delicacy from the Catalonia region of Spain has a hard texture and a distinctively nutty flavor with earthy notes that make it a favorite among cheese lovers. With its creamy texture and exquisite taste, Garrotxa is an ideal addition to any cheese plate, pizza or quesadilla.
Garrotxa is a semi-soft type of cheese made from cow's milk; however, there are several varieties available, including goat, sheep and donkey milk versions. The most iconic type of Garrotxa cheese is the firm, aged version produced in the El Garrotxan region of Spain. It has a slightly sweet, nutty flavor and a crumbly texture due to its aging process, which can last up to six months. It is often used in recipes such as salads, sauces and pastries.
Another popular version of Garrotxa cheese is the soft, ripened version. This type of cheese has a softer texture and a more piquant flavor. It is usually produced from sheep's milk and aged for a shorter amount of time than the harder variety. Soft-ripened Garrotxa cheese is typically served on bread, crackers or added to dishes such as soups and stews.
Finally, there is aged Garrotxa cheese, which is aged for an even longer period of time and has an even stronger, more intense flavor. The aged variety is usually made from goat's milk and has a hard, crumbly texture. This type of Garrotxa cheese is often used in cooked dishes like frittatas or omelets, as well as sandwiches and pizzas.
No matter which variety of Garrotxa cheese you choose, you can be sure that you're getting a delicious, unique and flavorful cheese. Whether you're looking for a light, mellow taste or a strong, complex flavor, Garrotxa has everything you need to add some zing to your recipes.