Sant Gil D’Albió Garrotxa
The Garrotxa style cheese nearly disappeared before being revived in the 1980s by dedicated producers like Josep, who took over his family’s businesses when he was just 23 years old. He uses local milk and ages the cheese for 75 days to produce this classic Catalunyan style identified by its natural grey mold rind. Full-bodied and flavorful with a long, smooth finish, there are strong hints of nuts and herbs. This particular cheese has great depth and balance of flavor with brightness from the fresh milk.
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