These two goat cheeses from the Catalonia (Spain) region come highly recommended by the cheese world. One, Pau (pronounced poh, full name Pau Sant Mateu), won the award for outstanding cheese at the Fancy Food Show in New York in 2003. The other, Garrotxa (pronounced Garrocha) is one of Spain's finest, according to afficianados Max McCalman and Steve Jenkins. My tastings proved one far greater than the other.
Garrotxa, aged a bit longer than Pau, has a unique taste: while it has an overall satisfyingly mellow taste, I did notice a hint of tang. I liked the firmer texture, compared to the Pau, which I found to have a creamier mouthfeel. The Pau had a very unpleasant mushroomy smell, much more offensive than the Garrotxa. Even after multiple tastings, I never really enjoyed the Pau alone because of the noxious smell, and the taste itself was pretty pungent. It is possible that the piece I had may have been past its peak, causing the offensive smell and taste. (I found that I could only enjoy the cheese if accompanied with a piece of bread.)