Pata Cabra

by La Pardina. Product of Spain.

Pata Cabra, meaning “Goats Leg”, was named by its creator, Julian Cidraque whom is a third-generation goat farmer in the region of Aragon in Spain. This goat's milk cheese, made with pasteurized milk from a farm of 100 goats and matured for 45 days before leaving Spain, takes its name from its unusual smooth brick like shape and can be found with a yellow rind or possibly a thin powdery bloomed rind with grey and brown lichen. Although most cheeses change with age this is truly a remarkable cheese that ages beautifully and can taste significantly different depending on age.

A young Pata Cabra has a creamier, crisp, and citrusy flavor but with age there is a dry, salty crumbly texture that shows up, keeping its velvety texture all the way through with a buttery tingle that lingers on your tongue.  This creamy yet crumbly cheese delivers mellow flavors balanced among acid, salt, citrus and sweet. Some say it is a close friend of Taleggio but with the amount of creaminess it has it could also be compared to a luscious Gouda. Truly a crowd pleaser.

Ingredients: pasteurized goat's milk, salt, rennet, calcium chloride, cheese cultures. Inedible rind. CONTAINS: MILK.