Hi,
The Garotxa region is in the north east of Spain, in Catalonia. Garrotxa is about an hour drive from Barcelona city. Is an ancient volcano area, ver lush and can be humid, as a mountain range separates from the Mediterranean.
The cheese that I know is compact (can be hard and semi-hard, same as Manchego and others). Very delicate flavor with a nice after taste. I read the paper from Lynuxboy link, which surprised me as I didn't know that there were any studies on Spanish cheeses done in Spain.
I will try this one, as I miss eating it!!!!! What are the PH levels supposed to be?
thanks much!