La Pardina Patacabra®
Pungent, tangy, aromatic and shaped like the leg of the animal whose milk it is made with. A washed-rind variety made in very small quantities, but worth it for this delicate cheese. 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. The paste has welcoming notes of creme fraiche and lemon, a calm combination of acid and sweet. The meatiness of the washed rind is gentler, mellowed by the cooked cream flavor of the goat's milk. If you're looking for cohort for this Patacabra, a glass of Pinot Gris does the trick.
Just the Facts
CiderBrie 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 to contrast the sugar and bring out the funk.
RieslingThis 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 stinker like Willoughby (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.