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Saturday, August 7, 2010

Move over Manchego, here comes Garrotxa

When people think of Spanish cheeses, Manchego is usually the first to come to mind. While the raw sheep's milk staple is indeed a rightful classic, it is not the only delicious cheese Spain has to offer.

Garrotxa is made in Girona, a North-central Catalonian province. The firm yet moist texture melts on the palate into a complex blend of bright herbaceousness with a nutty finish. Garrotxa is made from Pasteurized goat's milk and aged for 4 months. It has a creamy white paste and a natural rind. It pairs beautifully with Marcona almonds and a thin slice of Membrillo. Want some? Locally you can find it at Ladonna's Fancy Foods.

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