Mitica® Nieve de Cabra
$28.00 / 13.05 oz Puck
- Pasteurized
- Animal Rennet
- Age: 30
- Goat Milk
- by Mitica®
- Spain
- ApproachableAdventurous
- SoftHard
From a region of Spain known for sheep’s milk cheeses comes a delightful little goat’s milk round. Mitica® Nieve de Cabra is bright and vegetal, with a pleasant tang. “Nieve” is Spanish for snow, a reference to the downy white rind hiding a lacy interior that’s like velvet. Semi-firm when a bit younger, it’ll develop a luscious creamline as it matures. Bring this mild, crowd-pleasing button instead of brie to your next party, with Mitica® Fig Almond Cake and Raincoast Fig & Olive Crisps.
“This creamy goat's milk cheese pairs incredibly well with earthy figs, but for a fresher summer appetizer, I love to serve it with B&R Farms Apricot Spread.”
Pasteurized Goat's Milk, Rennet, Calcium Chloride, Cheese Cultures, Salt.
- Nieve de Cabra is made in Extremadura, a region in Western Spain that’s famous for sheep’s milk cheeses like Torta del Casar.
- Goat’s milk cheeses from this region are less common—”Cabra” is Spanish for goat.
- It’s made in a style more typical of French cheeses, with the milk of local Florida, Granadina, and Malaguena goats.
- During aging, the bloomy rind is formed by intentionally cultivated molds that “bloom” on the surface of the cheese.
- The cheese is patted down as it matures, layering the mold over time to form the delicate rind as the interior paste begins to break down and become silky.
- This small-format cheese has a slight tang but no goaty funk, making it an approachable choice for lovers of bloomy cheeses who may be goat cheese skeptics.
- From the Spanish word for mythical, Mitica is a gourmet food importer that offers the best of the best from Spain and the Iberian Peninsula.
- Regional delicacies, like marcona almonds, membrillo, and crispy tortas, are carefully curated by the company’s product experts.
- Based in Long Island, New York, Mitica is part of the specialty food company Forever Cheese, founded by Michele Buster and Pierluigi Sini.
- Forever Cheese was created in 1998 to share Sini’s renowned family cheeses with a U.S. audience.
- The duo originally offered Italian cheeses before moving into Spanish, Portuguese, and even Croatian cheese.
- It wasn’t long before they were also adding other charcuterie staples, like prosciutto and fruit spreads, to the fold
Gluten Free, Non GMO
