Garrotxa is a comarca (county) in Girona, Catalonia, Spain. Its population in 2001 was 47,747, more than half of them in the capital city of Olot. It is roughly equivalent to the historical comarca of Besalú.

Geography

Garrotxa borders the comarques of Ripollès, Osona, Selva, Gironès, Pla de l'Estany, Alt Empordà, and Vallespir. It includes the upper basin of the River Fluvià and the headwaters of the rivers Muga, Amer and Llémena.

From both the human point of view and that of physical geography, the comarca has a clear division into two subcomarques. Extending north from the valley of the Fluvià, is Alta Garrotxa (Upper Garrotxa), while the southern part is sometimes called the comarca of Olot, after the capital city.

The Fluvià flows toward the Mediterranean, and has a relatively small flow of water (1.07 m³/s at Olot).

The high humidity of Garrotxa contrasts with the that of the neighboring comarques. Annual rainfall is over 1000 mm (about 40 inches). It is said that "Si no plou a Olot, no plou enlloc" ("if it's not raining in Olot, it is not raining anywhere."). Winter temperatures hover around freezing; in August, temperatures average 27.7 °C (about 80 °F). Thermal inversions are relatively common; Alta Garrotxa and Puigsacalm, particularly, have more of a mountain climate, with snowfall figuring more prominently.

Garrotxa is a traditional Catalan goat's milk cheese. Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia. The revival began in 1981, and the cheese has since become widespread in artisanal production.

Garrotxa is traditionally made from the milk of Murciana goats and aged in caves to enhance mold development and the resulting flavor. Garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor. The cheese is semi-soft.Cheese wheels of Garrotxa are small (typically around three pounds) and mature relatively quickly in the humid Pyrenees. Maturing time varies, but is typically between four to eight weeks. The cheese is pasteurized.

Garrotxa pairs well with crusty country bread,pears, and nuts, such as toasted hazelnuts, or almonds or walnuts. It may be served as tapas or at the end of a meal. Garrotxa is sometimes described as a dessert cheese. The cheese is mildly acidic.