Garrotxa

Given the popularity of this Catalonian cheese, it’s hard to believe it was nearly extinct. One taste of its mild tanginess, hit of hazelnut, and white pepper piquancy, and you’ll understand why production was revitalized in the 1980s. Pasteurized goats’ milk makes up the cakey, semi-firm paste, while the smooth gray mold lends a woodsy aroma to the inedible rind. Up your grilled cheese game with this melter or pair it with a cider for fruity balance