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.

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• 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