{"data":{"slug":"garrotxa","name":"Garrotxa","country":"Spain","milk":"goat","style":"semi-soft","style_label":"Semi-soft","strength":3,"strength_label":"Medium","summary":"A grey-furred Catalan goat cheese, revived in the 1980s by back-to-the-landers.","image":"https:\/\/havarti.org\/cheeses\/garrotxa\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/garrotxa","region":"Catalonia","aka":null,"texture":"Firm, smooth and close, with a slightly waxy break","rind":"Natural, covered in a soft blue-grey mould the Catalans call *pell florida*","age":{"min_months":1,"max_months":3,"label":"1 mo \u2013 3 mo"},"description":"Nearly extinct until a group of young Catalan farmers set out in the early 1980s to revive traditional Pyrenean cheesemaking. The velvety grey rind mould is deliberate and is much of the flavour.\n\nThe paste is white, firm and mild for a goat cheese \u2014 herbaceous and nutty, with a damp-cellar note from the rind and none of the sharpness people brace for.","flavour_notes":["hazelnut","wild herbs","damp cellar","fresh milk"],"pairings":["Cava","Tomato bread","Olives","Albari\u00f1o"],"vegetarian":null,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"fontina-val-daosta","name":"Fontina Val d\u2019Aosta","url":"https:\/\/havarti.org\/api\/cheeses\/fontina-val-daosta"},{"slug":"morbier","name":"Morbier","url":"https:\/\/havarti.org\/api\/cheeses\/morbier"},{"slug":"raclette-du-valais","name":"Raclette du Valais","url":"https:\/\/havarti.org\/api\/cheeses\/raclette-du-valais"},{"slug":"saint-nectaire","name":"Saint-Nectaire","url":"https:\/\/havarti.org\/api\/cheeses\/saint-nectaire"}]}}