[1] Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia.

[4] Garrotxa is traditionally made from the milk of Murciana goats and aged in caves to enhance mold development and the resulting flavor.

[1] Garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor.

[4] Cheese wheels of Garrotxa are small (typically around three pounds) and mature relatively quickly in the humid Pyrenees.

[2][4][5] Garrotxa pairs well with crusty country bread,[1] pears,[1] and nuts, such as toasted hazelnuts,[1] or almonds or walnuts.