I have a tendency to look past small, hard cheeses in favor of washed rinds, blues, and anything wrapped in lace or bark. On a recent cheese plate, however, Garrotxa – a vibrant Spanish goat cheese – caught my eye. It’s my new little velvetine rabbit.
Full disclosure: This is part of a paid series I write for Di Bruno Bros. Twice a month, I select a cheese and develop a post for their blog. This is how I cover the cost of my dairy habit.