Pasteurized goat's milk cheese from the La Bauma cheese factory in Borredà (El Berguedà, Barcelona). Made by Catalan master cheesemaker David Blanco. Pressed pasta cheese with gray flowery rind with mucus. Half-ripened cheese, preferably eaten when tender. It is totally designed and made in Catalonia, specifically in La Garrotxa, hence its name. A Catalan classic.
Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia. The revival began in 1981 and the cheese has since become widespread in artisanal production.
It has a mild flavour, with lactic touches, balanced acidity and a smell reminiscent of mushrooms.
Garrotxa is traditionally made from the milk of Murciana goats and aged in caves to enhance mold development and the resulting flavor. Garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor. The cheese is semi-soft. Cheese wheels of Garrotxa are small (typically around 1 kg) and mature relatively quickly in the humid Pyrenees. Maturing time varies, but is typically between four and eight weeks.
The rind is natural, untreated, mouldy outer bark, covered with grey-green fungus.