Milk type: pasteurised goats' milk
From: Barcelona, Catalonia
Net weight: wedge approx. 250g
Garrotxa is a re-invention of a traditional cheese of the region; it has a rind covered with a grey natural mould, pel florida, and a bone white, dense, semi-hard paste.
The aromas are fresh and lightly acid, the flavour has notes of citrus and mountain herbs.
| Nutrition - | Per 100g |
|---|---|
| Energy | 1529 kJ/ 368 kcal |
| Fat | 30.2 g |
| of which saturates | 21.3 g |
| Carbohydrate | 1.4 g |
| of which sugars | 1.4 g |
| Protein | 21.6 g |
| Fibre | |
| Salt | 1.7 g |
| * Typical values per 100g | |
In the late 1970s and early '80s a number of professionals from the city of Barcelona started to move north to the Pyrenees in the search for an improved quality of life. Artisan food production was one of the areas that attracted them, reviving some of the food culture that had vanished over the preceding century. It was in these beautiful surroundings that Tony Chueca opened his dairy in 1980 and began producing a goats' milk cheese that had once been made in the region.
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