Cheese - Garrotxa
DESCRIPTION
This Catalonian cheese is semi-firm with hints of sweet, peppery flavor notes. A traditional cheese that almost went extinct several decades ago, it has since come roaring back in popularity. With its stark white, pasty flesh and grey outer rind, it's aged for 2 to 3 months. This allows it to have that beautiful balance of flavor and rubbery texture only possible in younger cheeses. To find out more about Garrotxa click here!
ORIGIN
Spain
MILK TYPE
Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Rochetta and Humboldt Fog
- By Origin - Valdeon and Manchego 12 month
- Pairings - slices of Granny Smith apples sprinkled with lemon juice, a ripe French brie or Epoisse, or if during a summer picnic some grilled halloumi and walnuts on the side.
SUBSTITUTES
INGREDIENTS
Pasteurized goat milk, salt, calcium chloride, rennet, lactic ferment, egg lysozyme
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Cheese - Garrotxa
DESCRIPTION
This Catalonian cheese is semi-firm with hints of sweet, peppery flavor notes. A traditional cheese that almost went extinct several decades ago, it has since come roaring back in popularity. With its stark white, pasty flesh and grey outer rind, it's aged for 2 to 3 months. This allows it to have that beautiful balance of flavor and rubbery texture only possible in younger cheeses. To find out more about Garrotxa click here!
ORIGIN
Spain
MILK TYPE
Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Rochetta and Humboldt Fog
- By Origin - Valdeon and Manchego 12 month
- Pairings - slices of Granny Smith apples sprinkled with lemon juice, a ripe French brie or Epoisse, or if during a summer picnic some grilled halloumi and walnuts on the side.
SUBSTITUTES
INGREDIENTS
Pasteurized goat milk, salt, calcium chloride, rennet, lactic ferment, egg lysozyme
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
This Catalonian cheese is semi-firm with hints of sweet, peppery flavor notes. A traditional cheese that almost went extinct several decades ago, it has since come roaring back in popularity. With its stark white, pasty flesh and grey outer rind, it's aged for 2 to 3 months. This allows it to have that beautiful balance of flavor and rubbery texture only possible in younger cheeses. To find out more about Garrotxa click here!
ORIGIN
Spain
MILK TYPE
Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Rochetta and Humboldt Fog
- By Origin - Valdeon and Manchego 12 month
- Pairings - slices of Granny Smith apples sprinkled with lemon juice, a ripe French brie or Epoisse, or if during a summer picnic some grilled halloumi and walnuts on the side.
SUBSTITUTES
INGREDIENTS
Pasteurized goat milk, salt, calcium chloride, rennet, lactic ferment, egg lysozyme
