Mitica® Espelette Marbled Goat

$34.00 / Lbprice is $34.00 by Lb

Pasteurized
Animal Rennet
Age: 6 Months
Goat Milk
by Mitica
Spain

Approachable
Adventurous
Soft
Hard

The contrast between bright white cheese and dazzling red-orange veins may be high drama, but Marbled Goat Espelette’s flavor is surprisingly approachable. When it hits your tongue, it’s not fire but sweet, smoky warmth. That’s thanks to Espelette pepper, a Basque delicacy that provides the perfect counterpoint to smooth, milky Spanish goat cheese. It’ll take center stage on any spread. Bring out the red with Peppadews, and add layers of Basque culinary tradition with slices of Jambon de Bayonne.

“Talk about a stunner. The goat cheese itself is great, but it’s that little hint of complexity from the Espelette that makes it special. I could eat this anytime.”

Murray’s Cheesemonger, Grand Central – New York, NY

Pasteurized Goat’S Milk, Espelette Pepper Paste (Crushed Espelette Pepper, Vinegar, Sunflower Oil, Water, Salt), Calcium Chloride, Rennet, Cheese Cultures.

Murcia in Spain is a mountainous coastal region on the Eastern shore that exemplifies the Mediterranean climate. This is the perfect habitat for milk-producing goats, who graze on the mountainside throughout the year.
This goat cheese is made by the goat’s milk masters who produce other Spanish favorites like Drunken Goat and Cabra Romero.
For these wheels, they make a paste of Espelette pepper to create those fiery veins. They also rub it on the outside of the wheels.
Espelette pepper is produced in French Basque Country—it's not very spicy, more fruity and smoky, and delicious here with the milky richness of the cheese.

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.
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.
Founded in 1998, Forever Cheese was created 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

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.