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development and the resulting flavor. Garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an
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of
Garrotxa are small (typically around three pounds) and mature relatively quickly in the humid
141:. The revival began in 1981, and the cheese has since become widespread in artisanal production.
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168:. Maturing time varies, but is typically between four and eight weeks. The cheese is
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264:(ep. 128), to declare "plausible" the apocryphal tale of Captain Coe and the
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Garrotxa was used to create a hole in a sail by firing it from a cannon, by
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125:. Almost extinct by the early 1980s, it has been revived by a young
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with "texture to complement the cheese's buttery sweetness," or
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Cheese & Wine: A Guide to
Selecting, Pairing, and Enjoying
199:
or at the end of a meal. Garrotxa is sometimes described as a
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The
Barcelona Cookbook: A Celebration of Food, Wine, and Life
160:
interior, and an earthy flavor. The cheese is semi-soft.
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Cheese: Identification, Classification, Utilization
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144:Garrotxa is traditionally made from the milk of
175:Garrotxa pairs well with crusty country bread,
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418:(Andrews McMeel Publishing, 2009), p. 106.
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313:(Houghton Mifflin Harcourt, 2003), p. 275.
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246:As of 2010, some Catalans were seeking
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203:cheese. The cheese is mildly acidic.
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388:Max McCalman & David Gibbons,
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311:Zingerman's Guide to Good Eating
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335:(Chronicle Books, 2007), p. 70.
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392:(Random House: 2009), p. 151.
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278:List of goat milk cheeses
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357:(Penguin, 2009), p. 156.
108:Related media on Commons
610:List of Spanish cheeses
379:(Cengage: 2010), p. 69.
195:. It may be served as
355:The World Cheese Book
250:status for Garrotxa.
248:designation of origin
567:Picón Bejes-Tresviso
266:Battle of the Cheese
669:Goat's-milk cheeses
16:Spanish goat cheese
492:Campo de Montalbán
254:In popular culture
213:such as a Catalan
183:, such as toasted
129:and goat farmers'
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403:Cheese & Beer
375:John W. Fischer,
118:is a traditional
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36:Country of origin
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482:Cantabrian cream
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582:Torta del Casar
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207:Wine pairing
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148:and aged in
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127:cheesemakers
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46:Region, town
642:Food portal
261:Mythbusters
238:amontillado
211:white wines
170:pasteurized
152:to enhance
131:cooperative
123:goat cheese
70:Pasteurized
658:Categories
284:References
227:Chardonnay
219:Pinot Gris
86:Aging time
522:La Serena
517:Idiazabal
472:Alpujarra
185:hazelnuts
139:Catalonia
54:Catalonia
674:Garrotxa
597:Zamorano
542:Manchego
537:Majorero
532:Mallorca
507:Garrotxa
477:Cabrales
272:See also
209:include
166:Pyrenees
137:area of
135:Garrotxa
116:Garrotxa
81:Semifirm
50:Garrotxa
22:Garrotxa
592:Valdeón
577:Tetilla
562:Palmero
552:Murcian
502:Gamonéu
223:Verdejo
215:Priorat
201:dessert
193:walnuts
189:almonds
133:in the
120:Catalan
78:Texture
628:
572:Roncal
512:Ibores
241:sherry
179:, and
527:Mahón
487:Casín
225:, or
217:, or
197:tapas
187:, or
177:pears
150:caves
64:Goats
40:Spain
587:Tupí
547:Mató
231:fino
181:nuts
154:mold
97:None
235:dry
233:or
191:or
73:Yes
660::
362:^
340:^
318:^
292:^
268:.
221:,
172:.
52:,
448:e
441:t
434:v
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