Visitor Monitoring
Close
We’ll keep you in the loop on new cheese & deals!
And we’ll never sell or share your info.
Cart(0)
888-692-4339

Pata de Cabra

$24.99/LB
Pungent, tangy, aromatic and shaped like the leg of the animal whose milk it is made with. Yum! A washed-rind variety made in very small quantities. Makes you wish goats were millipedes! When young, it is fruity and refined with a robust ''kick'' at the finish. With a little extra age, it becomes more pungent and powerful. Pair it with an off-dry or fruity white.

Just the facts

Country Spain
Region Aragon
Milk Type Goat
Pasteurization Pasteurized
Rennet Type Animal
Age 45-60 days
Cheese Type Stinky
Wheel Weight 4 lbs.
Pairing Recommendations

Pour a glass of...

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

     

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

     

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

Reviews
Cave Aged Pata de Cabra zoom