Leave a comment

WiTR Review: Garrotxa

 

Cheese: Garrotxa (gah-ROHTCH-ah)

Who: Formatgerie Mogent

Where: Sant Antoni de Vilamajor, Spain

Milk: goat, pasteurized

Rind: natural

Texture: firm

Shape: 2lb wheels

Flavor: clean, herbal, mildly tangy, a lingering nuttiness

Oh! Such a fine cheese. This is a case where simple, done well, is better. Every time. As I have prattled on about before, goat’s and sheep’s milks consistenly are the source of my (and my wife’s) favorite cheeses. Recently, visiting the St. Paul Cheese Shop an unbroken round of Garrotxa, the blue-suede-moldy beauty from Spain stared back at me from the case. I went a little crazy.

 


And bought the whole thing.

 

Garrotxa

 

After all, who wouldn’t want 2lbs of this wonderful cheese? You just have to close your eyes and ears at the cash register. I think I made the staff’s day when I said, “I’ll have the lot.” Besides, especially when, unbroken, it’s such a conversation starter.

“Ew!!!! It’s moldy!”

“Is that a rock?”

“Can I touch it?”

This would be SUCH a hit with kids at an encounter center.

And besides… Garrotxa makes the best cannonball.

Garrotxa was one of many old Spanish originals that fell prey to post-Spanish Civil War politics attempting to save the economy. Fortunately, today many small farmstead artisans have dug up the recipes and have returned to making cheese that would truly have been a national loss had they been forever forgotten.

Garrotxa_2

Eating Garrotxa is sublime in it’s subtle but complex flavor profile. Bright, tangy, a little herbal and slightly nutty. it melts quickly in your mouth. The paste is bright white, darkening towards the rind (which is edible though a bit challenging texturally).

It’s simplicity allows you tp pair it with most anything: Spanish, Chorizo, blackberries, membrillo, other cheese. It’s an easy eater and will confound those who think they don’t like goat cheese.

What to drink with it: Again- it’s easy to pair. Sparklers and dessert whites work well as do any of the range of simpler reds. Old world pinot, Tempranillo, Rioja, Chianti, Barbera… go for it.

 

Garrotxa_3

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: