Garrotxa Recipe
From Catalonia, Spain. This semi-hard cheese is full of herbaceous flavors resulting from the wild herbs the goats feed on. This complex herbaceous palate pairs with a delicate creaminess that delights the palate. Though usually not more than 6 months old at most, this drier style cheese has intense depth of character that offers layer upon layer of flavors on the palate.
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Ingredients
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Cheese and accompaniments
Fruit and preserves
Garnish and optional
Method
Cheese and accompaniments
- 1
Bring cheese to room temperature
Remove the 8 oz Garrotxa from the refrigerator and unwrap. Place on a small plate and let sit at room temperature for 30–45 minutes before serving so the flavors and creaminess open up.
- 2
Prepare bread
Preheat oven to 375°F (190°C). Slice the loaf or baguette into 1/2-inch thick slices. Arrange on a baking sheet, brush both sides lightly with 2 tbs extra-virgin olive oil, and toast in the oven 8–10 minutes, flipping halfway, until golden and crisp at the edges. Remove and let cool slightly.
- 3
Toast almonds
While the bread toasts, place 1 cup Marcona almonds in a dry skillet over medium heat. Shake or stir frequently for 3–5 minutes until fragrant and lightly browned. Transfer to a small bowl to cool.
- 4
Plate the cheese
Place the room-temperature Garrotxa on a wooden board or serving platter. Using a small knife, score the rind in a few places and arrange the toasted bread slices around the cheese.
- 5
Finish and season
Drizzle 2 tbs raw honey over the top of the cheese in a thin stream, letting some run onto the board. Scatter the toasted almonds around the cheese, tuck 4 fresh thyme sprigs alongside, and grind 1 tsp black pepper over the honey and almonds. Finish with 1/2 tsp flaky sea salt sprinkled lightly over the cheese and bread.
Fruit and preserves
- 6
- 7
Zest lemon
Using a microplane or fine grater, zest the lemon over the plate lightly to add a bright citrus perfume. Reserve the lemon for squeezing if desired; a few drops over the cheese or figs is optional.
Garnish and optional
- 8
Garnish and serve
Sprinkle 2 tbs chopped flat-leaf parsley over the board for color. Add the toasted crackers if using. Serve immediately, encouraging guests to spread Garrotxa on toast, pair with quince paste or jam, nibble with almonds, and enjoy the herbaceous, layered flavors.