Semi soft farm cheese from the Mediterranean mountains of Catalonia.
Made from pasteurized goat's milk, it has a natural blue-greyish mold rind, due to the extremely humid climate of the area where it is produced. The texture is buttery and creamy and its soft paste is of an intense white. It has a unique mild and long lasting taste, slightly sweet and lactic, balanced and not too goaty.
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Garrotxa cheese is artisanal produced in Catalonian regions of Garrotxa and L’Anoia. , From an artisan family dairy located in a 250 years old caserio the Garrotxa valley, close to the Pyrenean mountain chain.
It is perfect as a snack thinly sliced with fresh bread and wine. Garrotxa is delicious with young fruity white wines, Sherries or Sweet muscatels.
Awarded with the Silver medal at 2011 World Cheese Awards and Bronze medal at 2010 World Cheese Awards
STORAGE AND CONSUMPTION:
Wine pairings: Young, fresh whites (Albariños, Rueda, Penedés). Red crianzas and semi-crianzas from Ribera del Duero, Rioja, Bierzo, Mancha, Jumilla, Alicante, Campo de Borja and Andalusian wines like Fino and Manzanilla. These wines all go well with goat's cheese.
It can be accompanied by a good red wine.
It can be eaten as an aperitif or as a dessert with fig or date cake (see our products)
Store in the fridge and it should be removed about 30 minutes before serving for better flavour and texture.
See makers instructions for use by date.
|Nutritional facts||100 g|
|Energy||1463 kJ/350 kcal|
Pasteurized goat MILK, see salt, rennet, Calcium Chloride, Lysozyme (from EGG) and cheese cultures.