This artisanally produced goat’s milk cheese is aged 55 days and has luscious depth and great acidic balance. Josep produces this semihard cheese just outside of Tarragona in the Garrotxa area. It is the most famous Catalan cheese and is distinguished from other cheeses, usually, by the mold growth on its rind. Ours, however, is mostly free from mold and rubbed with olive oil. This is a tremendous table cheese, full-bodied and flavorful, with a long, smooth finish that hints of nuts and herbs. 4/2