Serrat Gros is made high up in the Catalan Pyrenees, by a woman
with the milk from her small herd of mountain-fed alpine goats.
Aged for two to three months, the earthy-yellow cheese smells like
woody mushrooms with a little dose of funk. The flavor is full and
slightly acidic, buttery and goaty. Made in very limited
quantities, following the goat's natural breeding cycle, we only
see this cheese a few times a year and it sells out fast, due to
it's unique flavor profile. This award winner is also one of
Everett's 'All-Time Favorites'.

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