GARROTXA

Pere Antúnez and Imma Llonch founded Formatgeries

Montbrú in 1989 at their farm Mas Montbrú, located in Moià (Barcelona). At the beginning as goat farmers, they began to produce artisan Goat Mató Cheese and Fresh Goat Cheese. After a while and seeing that the demand of the cheeses increases they began to improve the installations for the creamery at the farm and increase the collection of cheeses with Semi Matured and Matured goat and sheep cheeses.

In 2010 Montbrú began to produce with Buffalo Catalan milk, we are the first national producers with that kind of milk, right now those cheeses are increasing demand very fast, not only for its organoleptic benefits, like 0% lactose, but for its pure taste.

SEMI-CURED GOAT CHEESE

Traditional Catalan Cheese

Garrotxa goat cheese has an intense flavor with notes of sparkling citrus. It has a buttery texture with an aftertaste that invites to taste it again. A typical Catalan cheese and one of the first cheeses to be made at Montbru.

Made with 100% Murciana goat milk. After a delicate process in the cording vat, the cheese is molded and pressed slowly in order to obtain the exact humidity. After the salting process, the cheese is matured for six weeks. During this time frame Garrotxa is turned and brushed three times a week.

Recipe Ideas

Spanish Tortas

Garrotxa and Pumpkin Flatbread

Kale and Farro Salad

Cheese Souffle

Wine Pairing

Pinot Noir

Lambrusco

Riesling

Champagne