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Garrotxa is a traditional natural rind goat’s milk cheese produced in Northern Spain. Almost extinct by the early 1980s, it has been revived by a young cheesemakers’ and goat farmers’ cooperative in the Garrotxa area of Catalonia. The revival began in 1981, and the cheese has since become widespread in artisanal production. It is semi-firm in texture with a mildly herbal and earthy flavor.
This live, interactive session will happen at 12:00 p.m. MT on August 28, 2020, and will be taught by Certified Cheese Professional, Kelly Liebrock. But don’t worry if you can’t attend the session at that time! A recording will be available for you to watch at your convenience shortly after the class.