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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, 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 fades from a shiny, reddish color into a pale, burnished orange-brown.

Farm / Company: Forever Cheese Co

Cheesemaker:

Proprietor:

Affineur:

City, State: Zaragoza

Region: Aragon

Country: Spain

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Washed

Texture: Firm

Aging: 3 weeks

Size(s): 5 pound brick