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Mitica® Nieve de Cabra

Nieve de Cabra
Mitica® Nieve de Cabra
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  • Pasteurized
  • Animal Rennet
  • Age: 30
  • Goat Milk
  • by Mitica®
  • Spain
  • Approachable
  • Soft

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.”
Murray’s Merchandising – New York, NY
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

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