Garrotxa ✦

Garrotxa

What it is

The cheese had all but vanished when, in the 1980s, city-raised Catalans who had moved to the mountains learned to make it again on a course at the Torre Marimon agricultural school. Its grey suede rind, the pell florida, is wild mould allowed to take the surface, and it is where the damp-cellar note in the paste comes from.

In the kitchen

Slice it thin and serve it at room temperature with quince paste — it is firm and chalky rather than creamy, and a thick wedge eats dry.

Goes with

Hazelnut Quince paste Fig Honey Almond Olive oil

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