Kèju garrotxa

Garrotxa minangka salah sawijining jinis olahan arupa keju susu wedhus Catalan tradisional. Ari Weinzweig. Zingerman's Guide to Good Eating (Houghton Mifflin Harcourt, 2003), p. 275. Meh punah ing wiwitan taun 1980an, wis diuripake maneh dening para juru keju lan koperasi petani wedhus enom ing wilayah Garrotxa Catalonia .  Janet Fletcher, Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying (Chronicle Books, 2007), p. 70. Kebangkitan kasebut diwiwiti ing taun 1981, Juliet Harbutt, The World Cheese Book (Penguin, 2009), p. 156. lan keju wiwit nyebar ing produksi artisanal. John W. Fischer, Cheese: Identification, Classification, Utilization (Cengage: 2010), p. 69.

Garrotxa biasane digawe saka susu wedhus Murciana lan umure ing guwa kanggo nambah pangembangan jamur lan rasa sing diasilake. Ari Weinzweig. Zingerman's Guide to Good Eating (Houghton Mifflin Harcourt, 2003), p. 275. Garrotxa diterangake minangka kulit abu-abu utawa bubuk abu-abu abu-abu, tekstur sing kuat, interior warna gadhing, lan rasa sing dibentuk saka lemah.  John W. Fischer, Cheese: Identification, Classification, Utilization (Cengage: 2010), p. 69. Keju setengah empuk.  Rodha keju Garrotxa cilik (biasane udakara telung pon) lan diwasa kanthi cepet ing Pyrenees sing lembab. Janet Fletcher, Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying (Chronicle Books, 2007), p. 70. Wektu diwasa beda-beda, nanging biasane antara patang lan wolung minggu.  Juliet Harbutt, The World Cheese Book (Penguin, 2009), p. 156. Keju iku pasteurisasi .   Max McCalman & David Gibbons, Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager (Random House: 2009), p. 151.

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