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Garrotxa (Catalonia)

Appears in
Cheese: The World's Best Artisan Cheeses, a Journey Through Taste, Tradition and Terroir

By Patricia Michelson

Published 2010

  • About
The once-isolated and neglected hills close to Girona have now been reclaimed and a community of farmers make this semi-hard 1 kg (2 lb 4 oz) cheese. Garrotxa, with a natural thin crust rubbed in charcoal and then matured to give a soft velvety coat, is also known as Pell Florida (pressed flower). I visited the Bauma farm because I wanted to see how they had managed to establish the dairy in what was barren wasteland. The simple stone and wood building has been in existence since 1980 and the herd of goats have been increased year on year. As an area more alpine in temperature than Mediterranean, the cheese is subject to limited production during the winter months.

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