Garrotxa Goat's Milk Cheese by Muntanyola - 10.5 Ounces$24
- Snowy white cheese with smooth texture
- Mild, nutty flavor
- Farmhouse made in Catalonia
- From pasture-raised goats
- 2022 best semi-cured goat cheese in the world
- Size - 10.5 oz/297 gr wedge
Savor the smooth texture and fresh, nutty and herbal flavor of this semi-firm goat cheese. Serve on crusty bread or arrange alongside fresh pears, almonds and hazelnuts. The mildly acidic, fresh taste of Garrotxa is ideal for sprinkling on salads or taking center stage for dessert paired with fresh preserves or drizzled with honey. Spanish white wine or bubbly Cava play nicely with this delicious delicacy, complementing the cheese’s mild nutty flavor.
Muntanyola quesos are lovingly made at Ca l'Urpina, a farm located at the food of the Massís de Montserrat mountains. The goats, sheep and water buffalo wander freely on the farm, eating wild grasses and herbs. Their fresh milk is transformed into award-winning cheeses within hours after milking.
This cheese won a gold medal for best semi-cured goat cheese in the world in the World Cheese Awards 2022.
Muntanyola employs people with intellectual disabilities to run their small gift shop. They are proud to collaborate with AMPANS, a leading advocate for the disabled.
Pasteurized goat milk, rennet, lactic ferments, sea salt and calcium chloride.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
This cheese may be refrigerated up to 6 months when unopened, and 3 to 4 weeks after opening. We do not recommend freezing cheese as it degrades the quality of the product.
Eating the rind is not recommended.
Spots on the exterior can be wiped off with a cloth lightly dampened with olive oil or can be cut off.