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By Anya von Bremzen

Published 2005

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From the Garrotxa province of Catalonia, cushioned with fragrant Mediterranean woodland, comes this round, semisoft goat cheese with an attractive bluish gray rind. Creamy and white, aged in natural caves for at least twenty days, it’s appreciated for its velvety texture and suggestive hints of wild mushrooms, herbs, and nuts. The production of Garrotxa was begun in the 1970s by a group of visionary urban professionals-turned-farmers who had a dream of reviving traditional cheese making. Today it is one of Spain’s best-loved quesos.

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