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Pata Cabra

PataCabra, a washed-rind cheese, is made with milk from goats that graze in the lush meadows of northeastern Spain. The valley, in the Aragon region in the town of Zaragoza (which we know as Saragossa) is surrounded entirely by mountains. Patacabra, which translates as "leg of the goat", is wonderful when young as well as when it is aged. Pungent, yet smooth, the sticky rind turns from a shiny, reddish color, then fades into a pale, burnished orange-brown.

Farm / Company: Forever Cheese Co

Cheesemaker:

Proprietor:

Affineur:

City, State: Zargoza

Region: Aragon

Country: Spain

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Washed

Texture: Soft

Aging: 3 weeks

Size(s): 5 pound brick