Cheese - Pata Cabra
DESCRIPTION
Translated as "goat's leg", each of these brick-shaped, washed rind cheese is hand-made by Julian Cidraque in northeastern Spain. Aged for 2 months, this cheese ripens from the outside in so slightly gooey near the rind and crumbly towards the core. With a pungent aroma, a flavor reminiscent of hay and citrus and natural rind that ranges from a brown to reddish hue, this delicacy stands out on any cheese board.
ORIGIN
Spain
MILK TYPE
Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - St. Agur or Cashel Blue and Delice de Bourgogne
- By Origin - Mahon and Manchego Reserve
- Pairings - a glass of Rioja, cider or crisp white wine, membrillo or fig jam, fresh peaches or plums and even seared eggplant!
SUBSTITUTES
La Bonde d'Antan or Humboldt Fog
INGREDIENTS
Pasteurized goat milk, salt, rennet, calcium chloride, cheese culture
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
Translated as "goat's leg", each of these brick-shaped, washed rind cheese is hand-made by Julian Cidraque in northeastern Spain. Aged for 2 months, this cheese ripens from the outside in so slightly gooey near the rind and crumbly towards the core. With a pungent aroma, a flavor reminiscent of hay and citrus and natural rind that ranges from a brown to reddish hue, this delicacy stands out on any cheese board.
ORIGIN
Spain
MILK TYPE
Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - St. Agur or Cashel Blue and Delice de Bourgogne
- By Origin - Mahon and Manchego Reserve
- Pairings - a glass of Rioja, cider or crisp white wine, membrillo or fig jam, fresh peaches or plums and even seared eggplant!
SUBSTITUTES
La Bonde d'Antan or Humboldt Fog
INGREDIENTS
Pasteurized goat milk, salt, rennet, calcium chloride, cheese culture
