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Cheese from Spain, Catalonia
Pasteurised whole goat milk is ripened with lactic cultures, then set by mixed curdling with animal rennet, cut to maize-grain size, moulded, lightly pressed and salted in brine. During at least 21 days of ripening a grey-blue, fuzzy coat of mould grows on the rind and is combed by hand; it is never inoculated.
| Whole goat milk | Kept at 4–6 °C for at most 48 hours after milking, then pasteurised (ICEX)[garrotxa-du-2023][icex-garrotxa] |
| Lactic cultures | [garrotxa-du-2023] |
| Calcium chloride (optional) | ICEX gives 0.5–1 ml per litre of milk[garrotxa-du-2023][icex-garrotxa] |
| Animal rennet | The only rennet ICEX accepts[garrotxa-du-2023][icex-garrotxa] |
| SaltBrine at 20 % salt (ICEX); hand salting to 2 % of the cheese weight is also accepted | [garrotxa-du-2023][icex-garrotxa] |
| Starter | lactic cultures added to the pasteurised milk |
Total time across the recorded steps: 21 days
What changes: Pasteurised goat milk is cooled to 37 °C and left to ripen before the rennet goes in
Output: ripened milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised whole goat milk is ripened with lactic cultures, then set by mixed curdling with animal rennet, cut to maize-grain size, moulded, lightly pressed and salted in brine. During at least 21 days of ripening a grey-blue, fuzzy coat of mould grows on the rind and is combed by hand; it is never inoculated. Made in 6 steps over 21 days. The longest step, ripen and comb the mould, takes at least 21 days (European Commission 2023) and runs at 10–12 °C (ICEX Foods and Wines from Spain). Salt is 20 % (ICEX Foods and Wines from Spain).
| Main step | at least 21 daysSet[garrotxa-du-2023] | Ripen and comb the mould |
|---|---|---|
| Temperature | 10–12 °CReported[icex-garrotxa] | Ripen and comb the mould |
| Salt | 20 %Reported[icex-garrotxa] | Brine and dry |
Garrotxa is made by mixed curdling, with rennet after a lactic ripening. The application for the PGI says it is the only goat's cheese made this way, with mould left to grow on the rind, in Spain or elsewhere in Europe. The mould is never inoculated and is combed by hand during ripening.
Made from pasteurised milk. ICEX says the ripened cheese is kept at 4–8 °C for at most four months from the date of production.
Every number is labelled with how it is known. How this atlas is made
The PGI application says the area has historically produced goat milk and made cheese. Goat milk production in Catalonia rose from 156,000 litres in 1973 to 1,300,000 litres in 1983, and farmers in the Garrotxa district hired specialist cheesemakers to make a matured cheese from the surplus. The specialists revived an older recipe for a matured goat cheese, and it took the district's name. In the 1980s the Torre Marimon agricultural college ran artisan cheesemaking courses that taught the method to young people who moved to the countryside. The Commission entered the name as a PGI in December 2023.
