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Purists believe \"Gouda\" cheeses can only come from the southern part of Holland, and cheese whose name literally places it at the opposite side of the country can only be called a Gouda-style cheese. And that's the key point - we're focusing on the style, not the place.\u003c\/p\u003e\n\u003cp\u003eSpecifics aside, there's no denying that this cheese is a crowd favorite! Cows grazing in these lush northern pastures benefit from grasses influenced by the cool maritime climate. The grasses grow on land raised up from low-lying seas and are rich in minerals from the ocean sediment. 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I'd be hard pressed to think of one. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"gs_tkn\"\u003e\u003cspan\u003eMade from the milk of goats grazing in the foothills of Catalonia, where Garrotxa (guh RAH shuh or garr OH CHA in the Catalan pronunciation). This is a firm cheese from the milk of a breed of goats known as Murciana - prized for a milk that is dense, rich, high fat content, and very aromatic. The cheese is then aged in caves for 3-6 months prior to release.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGarrotxa fell out of favor in the late 1970s and its production fell to miniscule levels. But a younger generation of adventurous cheesemakers formed a cooperative that began producing it in time to save it from the brink of eternal obscurity. If you like this cheese, raise your wine glass to the youthful cheesemakers of the early 80s who put it back on the global cheese map!\u003c\/p\u003e\n\u003cp\u003eThis cheese comes from Albió, a small town perched on a hilltop. Sant Gil d'Albió, was originally founded by Nati Ninot who passed it on to his son, Josep, who maintains it as a small family-owned dairy for more than 40 years. 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