Spain: Brussels approves Garrotxa Cheese as a new geographical indication

The European Commission has approved the inclusion in the Register of Protected Geographical Indications (PGI) of Formatge Garrotxa/Queso Garrotxa, a goat cheese from the region of Catalonia. It is a cheese made exclusively with whole goat's milk, with mixed coagulation. In the production of Garrotxa Cheese, the maturation and growth of the mushroom are decisive stages that give the cheese its particular characteristics. The cheeses are turned several times until obtaining a homogeneous gray rind with an ashy and cottony appearance. In no case can they be artificially inoculated. During this stage, the role of the cheesemaker is fundamental, since mechanical processes are prohibited during maturation. As the fungus grows, the cheesemaker brushes the rind by hand, taking care not to eliminate the fungus, but quite the opposite, as this contributes to its homogeneous growth on the surface of the cheese and its diffusion in the maturing chamber. The minimum maturation period is 21 ...