Patacabra, from a farm in Zaragoza in Aragon, is produced by third-generation goat farmer Julian Cidraque. During the production process, both the curds and rind are washed, which creates a distinct rind that can range in hues from a rosy-orange to a mottled grey - entirely depending on seasonal humidity. Roughly translated to “goat’s leg,” this cheese is shaped like a semi-pressed log and has a dense, fudgy yet soft texture. With a beefy, fruity aroma, the cheese itself tastes of crème fraîche, lemon, and lingering notes of dried fruit. The flavors intensify and become more pungent with age. Sip a textured white wine, such as a Pinot Gris, as you dream of the lush grassy fields of northeastern Spain.

Pata Cabra

Size

2/ 5lbs

Cheese Type

Washed Rind

Texture

Semi-soft

Milk

Goat

Milk Treatment

Pasteurized

Rind

Washed

Coagulant

Traditional

Aging

2 months

Producer/Affineur

Julian Cidraque

Location

Zaragoza, Spain

Retail Pack