Pata Cabra is a distinctive goat’s milk cheese from Zaragoza in northeastern Spain, crafted in the traditional brick shape known as Pata de Mulo (“Mule’s Leg”), typically associated with sheep’s milk cheeses. Cheesemaker Julian Cidraque forms each wheel by hand, resulting in seasonal variations that reflect the changes in milk and environment throughout the year. This washed-rind cheese is intensely aromatic and smooth on the palate, with complex notes of hay, citrus, and a slight tanginess from the goat’s milk.
As it ages, the reddish, slightly sticky rind transforms into a faded, pale orange-brown, while the interior develops a chewy, fudgy texture with gooey softness near the edges. Pata Cabra is bold and flavorful, and pairs well with crusty bread, roasted nuts, quince paste, or a drizzle of honey.
- Pairings: Dry cider, sherry, or a bold Spanish red like Tempranillo
Nutritional information coming soon
Nutritional information coming soon