This unique goat's milk cheese from Saragossa, Spain is made in the brick shape of a
Pata de Mulo ("Mule's Leg"), a similar cheese made of sheep's milk. Cheese maker Julian Cidraque makes each brick by hand, which results in a cheese that varies throughout the year. It is a washed-rind cheese that is wonderful young as well as aged. It is quite pungent in aroma, yet smooth on the palate with flavors of hay and citrus. Gooey by the rind, the interior of the cheese has a thick, chewy texture that adds a unique contrast to the strong-flavored rind. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown. Pata Cabra is a great cheese for fans of full-bodied goat cheeses, like Garrotxa, Ibores, or the aged goat tommes of France.
- Made from pasteurized goat's milk.
- We cut and wrap this item by hand.