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Cheese from Spain, Catalonia
Pasteurised whole goat milk is ripened with lactic cultures, then set with animal rennet at 32–38 °C, cut to maize-grain size, moulded, lightly pressed and salted in brine. During at least 21 days at 7–14 °C, a grey-blue, cotton-like coat of wild Mucor and Penicillium 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 (Generalitat de Catalunya 2022) and runs at 7–14 °C (Generalitat de Catalunya 2022). Salt is 18–20 % (Generalitat de Catalunya 2022). Lactic cultures added to the milk; lactic bacteria acidify the moist paste does most of the fermenting.
| Main step | at least 21 daysSet[garrotxa-pliego-2022] | Ripen and comb the mould |
|---|---|---|
| Temperature | 7–14 °CSet[garrotxa-pliego-2022] | Ripen and comb the mould |
| Salt | 18–20 %Set[garrotxa-pliego-2022] | Brine and dry |
| Whole goat milk · Kept cold until use, then pasteurised[garrotxa-pliego-2022] | |
| Lactic cultures[garrotxa-pliego-2022] | |
| Calcium chloride; lysozyme optional[garrotxa-pliego-2022] | |
| Animal rennet · The only coagulant accepted[garrotxa-pliego-2022][icex-garrotxa] | |
| Saturated brine (18–20 % salt), or at least 1.5 % dry salt | Salt[garrotxa-pliego-2022] |
| Starter | lactic cultures added to the pasteurised milk |
Total time across the recorded steps: 21 days
What changes: Lactic cultures go into pasteurised goat milk and it starts to sour
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
Garrotxa is a mixed-coagulation goat cheese, set by rennet after a lactic ripening, so its paste sits between firm rennet cheeses and crumbly lactic ones. Its grey rind of wild Mucor and Penicillium is never inoculated and is combed by hand during ripening.
Made from pasteurised milk. Ripened cheese is kept at 4–8 °C and sold within four months of making.
Every number is labelled with how it is known. How this atlas is made
Goat cheese was made in the Garrotxa long ago, but in the early 1980s local goat farmers had cheese experts revive an old ripened goat-cheese recipe to use their surplus milk, and it took the district's name. It reached the Barcelona fair in 1985, spread through courses at the Torre Marimon school, and was registered as a PGI in December 2023.
